Super sticky and gloriously gingery, these little apple cakes will delight all but the most avid ginger haters.
Course: Afternoon Tea
Keyword: apples, ginger, mini cakes, sticky
Servings: 48mini cakes
Author: Choclette @ Tin and Thyme
Ginger Apple Cakes
1tbspblack treacleor molasses
100gdark muscovado sugar
250gwholemeal spelt flour
½tspbicarbonate of soda
1tspground mixed spice
½tspcayenne or chilli powder
pinchof salt - I used Himalayan pink rock salt
2apples - peeledcored and finely chopped
125mlkefirbuttermilk, sour milk or watered down yoghurt
2thin slices root ginger
30ggolden sugar - I used granulated
Ginger Apple Cakes
Turn the oven on to 160℃ (320℉, Gas 3).
Place the syrups, sugar and butter in a pan and melt over a low heat, stirring occasionally until everything well combined.
Remove from the heat and leave to cool a little.
Sift the dry ingredients into a large bowl and stir in the apple pieces. This will ensure they don't go brown and will help them not to sink.
Make a well in the middle, break in the eggs and start to stir the mixture from the inside out.
Add the melted sugars and continue to stir until just combined.
Finally stir in the kefir, buttermilk or sour milk.
Divide the mixture between 48 mini cupcake moulds or cases. For bigger cakes use 24 cupcake moulds or cases.
Bake for 30 minutes or until the cakes are firm to the touch, but not too brown.
Whilst the cakes are baking, make the syrup.
Place all the ingredients into a small pan, bring gently to the boil so that the sugar dissolves. Cover the pan and simmer for 20 minutes.
Take the lid of the pan and boil gently, until the mixture becomes syrupy - about 5 minutes.
Brush syrup over the cakes as soon as they come out of the oven.
Leave in their moulds until cool, then turn out. If using cases, just leave as they are until you're ready to eat them.
Makes 48 mini cakes or 24 cupcake size cakes.Use cooking apples if you want your apples to almost disintegrate into the sponge, or dessert apples for a bit of a bite. I used windfalls.Will keep well in a sealed tin for up to five days.