RECIPE: Apple and Ginger Loaf

Have a friend coming over for a cuppa? Or perhaps you just fancy something sweet yourself? Either way, you don't have to look any further. Celebrity chef Edward Hayden has shared a delightful recipe for his Apple and Ginger Loaf with us. It's the perfect teatime treat... in fact, it's the perfect any time treat!                                                                                               Serves 8 Ingredients:   8oz/225g plain flour 4 level teaspoons of ground ginger ½ level teaspoon of bread soda 4oz/110g butter 4oz/110g brown sugar 4oz/110g golden syrup 4oz/110g treacle 1 cooking apple-peeled and grated 2 eggs 3 ½ floz/100ml milk Icing: 2 tablespoons icing sugar Boiled water Toasted flaked almonds   Method: 1. Preheat the oven to 150C/300F/Gas Mark 2. Grease and line a 2lb/900g loaf tin with parchment paper. 2. Place the butter, golden syrup, treacle and brown sugar together into a large saucepan and melt slowly, stirring continuously, until all ingredients have been incorporated. Allow the mixture to come to a gentle boil and then leave to cool for a few minutes. 3. Meanwhile sieve the flour, bread soda and ground ginger together. 4. Beat the milk into the eggs and grate the apple 5. After the toffee style mixture has cooled, pour it into the dry ingredients and then add the egg and milk mixture. Make sure you beat the entire mixture thoroughly at this stage as the dry ingredients do have a tendency to stick or clump together. Add the grated apple and mix well to ensure it is well incorporated. 6. Pour the batter into the prepared cake tin and transfer to the preheated oven. Bake for 45-55 minutes or until a skewer inserted in the centre comes out clean. 7. Allow the cake to cool in the tin as it will still be quite soft and will have a tendency to break. After the cake has cooled remove it from the tin and transfer to a serving platter. 8. Add sufficient boiling water to the icing sugar to make a drizzle like paste. Drizzle this on top of the apple and ginger loaf and sprinkle with the flaked almonds. Top Tip: This cake will last in an air tight container for 4-5 days Bake Fest Galway 2014, a two day national baking festival, is returning to Leisureland Galway on Saturday 4th and Sunday 5th October. Bake Fest 2014 is a not for profit organisation and all proceeds will go to Ireland’s national meningitis support and awareness charity ACT for Meningitis.