Method

• 1
• Preheat oven 180C 2
• Grease and line a 20 cm by 20cm square tin
• 3
• Peel, core and thinly slice the apples
• Cook the apples with a little water and sugar
• Stew gently until tender, then mash and cool
• 4
• In a separate pan gently melt the butter, syrup and raw cane sugar together until dissolved
• Leave to cool
• 5
• Sift the flour, ginger and cloves into a bowl and make a well in the centre
• Add the egg to the syrup mixture and beat well into the flour
• Stir in the mashed apples and continue to beat until just combined
• 6
• Pour into prepared tin and bake for 25-30 minutes or until firm
• 7
• Leave to stand in the tin for 5 minutes before turning out to cool on a wire rack; cut into slices