Ingredients
| 125 g | Butter |
| ¼ cup | Brown sugar |
| ½ cup | Golden syrup |
| 1 cup | Plain flour (Main) |
| 1 tsp | Baking powder |
| 1 | Egg, beaten |
| 2 tsp | Ground ginger |
| 1 pinch | Salt |
| 1 cup | Milk |
| 4 tsp | Butter |
| 1 tsp | Baking soda |
| 2 | Granny Smith apples, cored and sliced into rounds (Main) |
| 2 tsp | Grapeseed oil |
| 1 | Mascarpone, to serve |
Directions
- Preheat oven to 180C. Grease and line a loaf tin.
- Cream the butter, sugar and golden syrup until light and pale. Mix in the beaten egg.
- Sift the flour, baking powder, salt and ginger. Gently fold into the creamed mixture.
- Dissolve the baking soda in the milk and add.
- Spoon into the loaf tin and bake for approximately 35-40 minutes or until the top of the cake springs back when lightly touched.
- Leave for 5 minutes before turning out on to a cooling rack.
- Heat a pan, add the butter and oil. When hot, fry the slices of apple for 30 seconds then turn over and repeat.
- Serve with slices of warm gingerbread and mascarpone.