100g of unsalted butter, plus a little extra for greasing the tin

100g of dark muscovado sugar

100g of self raising flour

1 tsp of baking powder

1 large pinch of ginger

1 large pinch of cinnamon

2 x eggs

Whipped double cream, ice cream or custard to serve

For the topping:

50g Salted butter

50g Golden caster sugar

1 cinnamon stick

3-5 apples cored, peeled and cut into thin slices. Take a look here


Heat your oven to 180c /160c fan

  1. Make your topping by melting slowly the butter,caster sugar  and cinnamon stick together, being careful not caramelise at this point. Set aside to cool a little once the sugar has melted, pour this into a 20cm springform buttered tin or a cake tin without a loose base. remove the cinnamon stick, now place the apple slices in concentric circles in the base of the tin.
  2. Beat the muscovado sugar and butter until pale and creamy, now add  cinnamon, ginger, baking powder, flour ,eggs and a pinch of salt, then spoon this on top of the apples and level neatly.
  3. Bake for 30-35 minutes or until the sponge s cooked, leave to cool for 5 minutes, then turn out onto a plate and serve with, cream, ice cream, custard or all three!