Apple and Ginger Squares
I have been baking this delicious dessert since the late 1970s, when the recipe (and a sample!) was given to my mum by a culinary arts teacher in London. I always serve it with freshly whipped cream and a sprinkling of cinnamon.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 5 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 3 large eggs
- 2 cups self-rising flour
- 1 1/2 teaspoons ground ginger
- 3/4 cup butter or margarine
- 3 granny smith apples
- 1 cup soft brown sugar packed
- 2 tablespoons golden syrup maple or honey can be subsituted
- 3/4 teaspoon ground cinnamon
- whipped cream for decoration
- Carbohydrate 54.4044266821523 g
- Cholesterol 137.013125025786 mg
- Fat 14.6675400097279 g
- Fiber 2.20035005871455 g
- Protein 7.14730416678755 g
- Saturated Fat 8.27471146449411 g
- Serving Size 1 1 Serving (144g)
- Sodium 598.0972500735 mg
- Sugar 52.2040766234378 g
- Trans Fat 1.39431954234765 g
- Calories 374 calories
Preheat oven to 350 degrees. Grease and flour an 8" square cake pan. Peel, core and chop the apples, and set aside. In a large 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. Pour mixture into prepared pan, and bake for 40-45 minutes, or until cooked. Cake may be cut into slices, or left uncut and decorated with whipped cream and sprinkled with cinnamon.
