Apple and ginger cake

There is already a recipe for Ginger Apple Topsy, way back when, on this blog, so my love of this particular combination is already on record.
This recipe however, will work just as well without the ginger, if you are not a fan.
                                         

When Storm Brian had blasted his way through our apple trees, I collected all the windfalls and, as many of them were somewhat bruised by their encounter with bully Brian, I needed to use them up quite quickly.
A significant number of them were simply washed and chopped and thrown into my largest pan, covered with water and simmered until really soft.
I then passed the whole sloppy panful through a cheesecloth and we enjoyed some deliciously fresh and fruity juice, leaving  behind a bowl full of apple pulp, along with some disconnected skins.
Normally, I would push this through a sieve, collecting any pips, cores and skins and creating the smoothest of smooth apple smoothiness... ie purée, not unlike Heinz baby food to be honest.
On this occasion, I didn't bother. I simply discarded any pips and blitzed the skin during the cake mixing process.  HOWEVER, if you are planning on making this cake by hand, rather than in a processor, I strongly recommend some sieve action or a quick blitz with a stick blender before you use the fruit pulp.

120g butter
120g brown sugar
120g apple pulp or purée
25g crystallised ginger, optional
1 dessertspoon golden syrup
2 eggs
120g rye flour

Pre-heat the oven to 175ºC
Chop the crystallised ginger into pretty small pieces and put into a food processor with the butter, brown sugar and syrup.  Mix until much lighter in colour and thoroughly well blended.
Add the eggs and apple pulp and mix well.
Add the flour and process until just incorporated into the mix - do not over beat at this stage.
Grease a 9" Savarin ring and dust with flour.  Tip out any excess.
Spoon the mixture into the ring and spread out evenly.

Bake for approximately 25 minutes.  The cake is ready when it springs back to the touch or a skewer inserted into the centre of the mix comes out clean.
Remove from the oven and leave to stand for 5 minutes, then turn out onto a cooling rack.
We ate this "au naturel", but I reckon that a drizzle of lemon glacé icing might make a nice finishing touch, if you're showing off.

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