Apple and Ginger Cake with Macadamia Streusel
My sewing group has requested this yummy
and spicy cake on more than one occasion.
2 cups self-raising flour
1 1/2 tsps ground ginger
1 tsp ground cinnamon
1 cup caster sugar
2/3 cup buttermilk
1/4 cup golden syrup
1/3 cup vegetable oil
400gm can pie apple slices
vanilla custard, to serve
1/2 cup plain flour
1/3 cup caster sugar
1 cup chopped unsalted macadamias
60gm unsalted butter, melted
Invert base of a 24cm springform pan. Grease and line base and side with baking paper.
Sift flour, ginger and cinnamon into a large bowl. Stir in sugar.
Whisk buttermilk, syrup, oil and eggs in a medium bowl. Add to flour mixture. Stir until smooth. Do not over-mix. Pour into prepared pan. Top evenly with apple slices.
To make streusel, combine all ingredients in a medium bowl. Stir until mixture resembles large breadcrumbs. Sprinkle over apple.
Cook in a moderately slow oven (160C) for about i hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand cake in pan for 30 minutes before transferring to a wire rack to cool.
Serve cake and custard warm.