Apple and Ginger Squares
I have been baking this delicious dessert since the late 1970s when the recipe 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.
I have been baking this delicious dessert since the late 1970s when the recipe 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.
- 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
Step-by-step
- 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.
Unlike a standard single-layer sponge cake, this dense spiced square relies on chopped fruit distributed directly throughout a heavy batter to create a moist crumb. Standard pie dough requires careful rolling and chilling, but this batter comes together in a single mixing bowl with an electric hand mixer. Cream the butter and sugar until the mixture turns pale and increases noticeably in volume, which traps the air needed to lift the heavy self-rising flour. Fold the dry ingredients gently to avoid developing excess gluten, keeping the texture tender.
Choosing the Right Accompaniment
The rich profile of this dessert demands a contrasting dairy element to balance the heat of the ground ginger and the tartness of the Granny Smith apples. Heavy whipping cream beaten to soft peaks provides the ideal textural foil, offering a cool and airy counterpoint to the dense, warm squares. Dust the whipped cream with cinnamon immediately before serving to release aromatic volatile compounds from the spice. Avoid pouring liquid cream over the warm cake, as the heat will melt the dairy instantly and ruin the presentation.Fresh Versus Preserved Ingredients
Using fresh Granny Smith apples imparts a firm crunch and sharp acidity that softens just enough during the 40 to 45 minutes in a 350-degree oven. Substituting canned or previously frozen apples introduces excess water, which dilutes the batter and prevents proper setting. Similarly, fresh ground ginger delivers a sharper pungency than older jars stored at the back of the pantry. Measure the golden syrup carefully using a liquid measuring cup sprayed lightly with neutral oil to ensure the viscous sweetener slides out completely.
