Aldi have apples as part of their Super Six this week. It’s a great opportunity to make this ginger and apple torte for very little money. What it won’t take very little of is time. The apples are caramelised, which takes a while, and the list of ingredients is long – but we got about a dozen slices out of this recipe. The combination of flavours and textures makes it feel very luxurious. If you have chai spices pre-mixed in your cupboard, you could use a teaspoon and a half of that instead of all the other spices. Bag yourself some apples and try it yourself!
Spiced Apple and Ginger Torte
4 Tablespoons of Brown Sugar
115g of Butter
350g Plain Flour
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Sea Salt
5cms of Fresh Ginger
180g Brown Sugar
1 Teaspoon of Cinnamon
1/2 Teaspoon of Ground Cloves
1/2 Teaspoon of Allspice
1 Teaspoon of Ground Ginger
Zest of a Lemon
1 Tablespoon of Molasses
230g of Greek Yogurt
Preheat the oven to 180.
Oil a 9″ baking tin.
Peel and core the apples, then slice them thinly.
Peel and grate the fresh ginger.
Melt 2 tablespoons of butter in a saucepan on a low heat and stir in the apples until all the slices are covered in the browned butter.
Sprinkle in the 2 tablespoons of brown sugar and continue to cook until the apples are softened (15-20 minutes)
Remove from the heat and leave to one side.
Mix together the flour, baking soda, spices and salt.
In another bowl, cream the sugar and butter together.
Add in the eggs, one at a time. After each egg addition, add in a little of the flour mix, to stop the eggs curdling.
Beat in the lemon zest, ginger and molasses.
Stir in the rest of the flour mixture, a little at a time, stirring so the batter is thick and smooth.
Fold in the yogurt and keep stirring.
Pour half the batter into the prepared tin.
Cover with the caramelised apple slices.
Spread the rest of the batter over apple slices.
Use a spatula to smooth the top.
Sprinkle the remaining 2 tablespoons of brown sugar over the top.
Transfer to the oven and bake for an hour.
Run a knife along the edges of the cake to loosen it from the sides.
Turn it over onto a cooling rack.
Leave to cool completely before slicing.