• 100g butter, plus a little extra for the tin
  • 100g dark muscovado sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • a large pinch ground ginger
  • a large pinch ground cinnamon
  • 2 eggs
  • to serve whipped double cream or ice cream


  • 50g butter
  • 50g golden caster sugar
  • 2-3 whole star anise
  • 3-5 apples, cored and cut into thin slices


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Make the topping by melting the butter and caster sugar together in a pan with the star anise until the sugar has dissolved. Leave to cool a little. Pour into a buttered 20cm springform cake tin or cake tin without a loose base. Put the star anise on opposite sides of the cake. Use the apple slices to line the base of the tin, placing them in concentric circles.

  • STEP 2

    Beat the butter and muscovado sugar until it is pale and creamy, then beat in the flour, baking powder, ginger, cinnamon and eggs, along with a pinch of salt. Spoon this onto the apples and level the top.

  • STEP 3

    Bake for 30-35 minutes or until the sponge is cooked through. Leave to cool for 5 minutes, then turn out the cake carefully onto a plate. Serve with cream or ice cream.


Lulu GrimesManaging editor

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