Gingerbread

I've always been drawn to desserts with a hint of savoury in it, and this is one of the first cakes I've tried, and have returned to time and again. I even whipped it up once after a Sunday matinee show of Cats, dinner at Cookie in the city, then having friends come round to our place for dessert. I initially peeled and chopped apples for this, but have now taken to using tinned sliced apples, which means you can prepare this even while dinner is simmering, and have it in the oven baking while dinner is on.

150 g (5 1/2 oz) butter, plus extra for greasing
175 g (6 oz) soft brown sugar
2 tbsp black treacle
225 g (8 oz) plain flour
1 tsp baking powder
2 tsp bicarbonate of soda
2 tsp ground ginger
150 ml (5 fl oz) milk
1 egg, beaten
2 dessert apples, peeled, chopped and coated with 1 tbsp lemon juice

Preheat the oven to 160 deg C (325 deg F or Gas Mark 3). Grease a 23-cm (9-inch) square cake tin and line with baking paper.

Melt the butter, sugar and treacle in a saucepan over a low heat and leave the mixture to cool.

Sift the plain flour, baking powder, bicarbonate of soda and ground ginger into a mixing bowl. Stir in the milk, beaten egg and cooled buttery liquid, followed by the chopped apples coated with the lemon juice.

Mix everything together gently, then pour the mixture into the prepared tin and smooth the surface.

Transfer to the preheated oven and bake for 30-35 minutes, or until the cake has risen and a fine skewer inserted into the centre comes out clean.

Remove from the oven and leave the cake to cool in the tin before turning out and cutting into 12 bars.