Ginger & Apple Kuchen

8
Servings
30m
Prep Time
80m
Cook Time
1h 50m
Ready In


"From our weekday newspaper The West Australian, NOTE full recipe title is Ginger & Apple Kuchen (German Ginger & Apple Cake)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (259.9 g)
  • Calories 565.1
  • Total Fat - 30.4 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 499.9 mg
  • Sodium - 215.7 mg
  • Total Carbohydrate - 55.6 g
  • Dietary Fiber - 4 g
  • Sugars - 30.7 g
  • Protein - 20.7 g
  • Calcium - 116 mg
  • Iron - 3.4 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 160°C.

Step 2

Lightly grease a 22cm springform pan and double-line the base and side with baking paper.

Step 3

Place butter, sugar and honey in a stand mixer fitted with the paddle attachment and beat until thick and pale and then add eggs and beat to combine (the mixture will appear split at this stage).

Step 4

Fold through both gingers, flour and 1/2 tsp salt and mix until just combined and then spoon mixture into prepared pan.

Step 5

Cut the cheeks of the apples from the core and thinly slice into 5mm-thick slices and then arrange apple slices around the top of the cake (the slices should be standing up not flat down on the surface), then loosely cover the pan with foil and bake for 1 hour then remove foil and bake for a further 20 minutes or until a skewer inserted in the centre comes out clean.

Step 6

Allow to cool in the pan for 10 minutes before carefully removing the side of the pan.

Step 7

Warm extra honey and brush over the top of the cake and serve warm with double cream.

Tips & Variations


No special items needed.

Related

ellie

We enjoyed this dessert which we served with whipped cream. Made as direction with the exception of the ginger (just used the ginger root). This rose high and looks pretty with the apple slices on top. Thanks for sharing!

review by:
(22 Jan 2021)