This doesn’t look like the type of ginger cake that you’re used to seeing as it’s not made with molasses and it isn’t made by the rubbing then boiling method (which accounts for the texture of the usual type of ginger cake.
First of all you have to dry some fresh Bramley apples. This sounds terrifying to most people but it’s very easy. Peel and core a couple of Bramleys and cut them so that they look like crescents and they’re about an eighth of an inch thick. I don’t know what that is in new money but I’m sure you can work it out.
Put the apple slices on sheets of greaseproof baking paper. Don’t add any oil or grease to the tray or the paper. Place the sliced apple on the sheets so that they don’t touch and then put them in an oven (150 c) for 45 minutes or so. Check them after about 20 minutes. They will go brownish but shouldn’t burn. The brown is what happens when apples are exposed to the air and it doesn’t effect the taste. The scientific term for this is denaturing.
When they’re baked let them cool then cut them roughly – about 4 pieces to each slice – and for the most part they’ll still be fluffy and moistish inside so they may need a little more time in the oven. It takes practice to get them exactly right but as long as they don’t make the cake too moist then that’s okay. Weigh out about 6 ounces or so and put them to one side and get on with the cake mix.
Cream 4 ounces (oz) margarine with 4 oz caster sugar until it’s pale and fluffy taking care not to let the margarine melt. Beat in 2 eggs mixed with 6 tablespoons of milk whisking as you go. (I use a balloon whisk.)
Place a sieve over the bowl and add (pre-weighed) 8 oz self raising flour and two teaspoons of dried ginger and a thumb sized piece of fresh ginger peeled and grated along with the dried apple pieces. Shake the sieve so that the flour and dried ginger go into the bowl and the apple and ginger are covered with the flour.
Stir the the mix gently with a metal spoon until it’s evenly mixed. Try not to over mix or you will knock the air out of it and your cake will not rise.
Line a large loaf tin completely with greaseproof paper and pour the mixture in to it.
Bake for about 40 minutes on 170 c and then test with a skewer. If it’s cooked the skewer comes out clean. If not then keep cooking for a few minutes at a time until it does.
Cool in the tin for about 5 minutes then lift out by the lining onto a cooling rack. Take it out of the lining when it is completely cool.
Drizzle over some softened salted caramel sauce (place the jar over a bowl of hot water for a few minutes) after the cake is cooled for a decadent experience.