1. Pre-heat oven to 375F, 190C, gas mark 5: butter an 8 inch (20cm) round springform tin and base-line with buttered baking parchment. 2. To make the crumble topping, sift the flour and ginger into a bowl and rub in the butter until the mixture resembles breadcrumbs (you don’t have to be too precise about this as the topping melts into the cake during baking): stir in the sugar and set aside. 3. For the cake mixture, cream the butter and sugar together until pale and fluffy; gradually beat in the eggs one at a time, adding a little of the flour with each egg to prevent curdling: fold the remaining flour and chopped dates into the mixture. 4. Spoon the cake mixture into the prepared tin and when it is all in the tin, finish off by making a slight hollow in the centre with the back of a spoon: layer the sliced apples evenly over the top of the cake mixture, pressing the slices down slightly as you work: scatter the crumble mix over the top. 5. Bake for 50 – 60 minutes until a skewer inserted in the centre comes out clean: cool the cake in the tin for 10 minutes, then serve warm with custard or cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
