Prep 15 mins
Cook 45 mins
This recipe came from a culinary arts teacher in London. She gave a piece of the dessert to my mother to sample, along with the recipe. That was back in the early 1970's, and I'm still making it today! I still have the yellowed paper that the recipe was typed on!) If you don't have Golden Syrup (a British product), maple syrup or honey can be used instead.
- 3 granny smith apples
- 3⁄4 cup butter or 3⁄4 cup margarine
- 1 cup packed soft brown sugar
- 3 large eggs
- 2 tablespoons golden syrup
- 2 cups self-rising flour
- 1 1⁄2 teaspoons ground ginger
- 3⁄4 teaspoon ground cinnamon
- whipped cream, for decoration
- Preheat oven to 350°F, Grease and flour an 8-inch square cake pan and set aside.
- Peel, core and chop the apples.
- In a bowl, cream butter and sugar until light and fluffy.
- Beat in the eggs and syrup.
- Sift flour, ginger and cinnamon, and fold into creamed mixture with the apples.
- Put mixture into prepared pan, and bake for 40-45 minutes, or until cooked.
- May be cut into slices, or left as a cake and decorated with whipped cream and sprinkled with cinnamon.
this was really easy to make and makes a high dense cake. i think i should have cooked mine longer, it was still a bit wet in the center although the edges were browned. i did serve it with whipped cream and a sprinkling of grated nutmeg and cinnamon.
I first made these back in September for Rosh Hashana and have made them several times sinve, and they're better each time. The first time I was all out of golden syrup so I used honey instead, but since them have managed to persuade someone to bring me two tins. I served the squares topped with vanilla ice cream. Thanks for a great recipe!