I wish I could invite you over for coffee and cake. Just like last time I had a good, weighty, spiced cake to share over a cup of tea, there is much to talk about. Not big exciting things or changes in my life, but ideas and thoughts beyond my own sphere of experience. The mind knows no bounds and out there are ideas for us to capture, absorb, understand, and discuss. Ideas like – how would you live, how would you choose to live, in the shadow of an unpredicted, unexpected stroke that might reoccur at any moment, or, never again? Geoff Dyer provides insight. Lighter, happier ideas like wishing that this was my new kitchen, just look at those gleaming benches and that magnetic blackboard wall!
We would pour cups of freshly percolated coffee and I would serve you thick slices of this moist gingery cake with an angel dust coating of icing sugar, and over mouthfuls of soft sweet apple and roasted almonds we would talk about the intricacies of the creative brain or how neither of us can believe it took me so long to read this book.
At our worn wooden table we would share the thoughts that have made us smile, what has kept us up into the wee hours of the morning. What has made us grateful to be here, and all the future plans that we are looking forward to bringing into reality (hint: suitcases are hopefully involved!). One slice is not enough to enjoy the heady ginger scent and the richness of brown sugar, nor is it enough to talk about all that occupies our hearts and minds. Oh, won’t you knock on the door and come over for a coffee and a chat?
Ginger, Apple, and Almond Cake
Serves 10-12. Makes one 8-inch bundt cake
Note: if self-raising flour is unavailable use 2 1/2 cups plain flour and 1 tablespoon baking powder. To toast nuts: measure 1/2 a cup, spread over a tray and place in an oven heated to 180C (350F) and roast in oven for 10 minutes. Allow to cool and then chop.
- 2 1/2 cups self raising flour (see note)
- 2 1/2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cardamom
- 1 teaspoon salt
- 100 grams butter, melted and cooled
- 1/3 cup golden syrup
- 1/2 cup brown sugar
- 1 cup milk
- 1/3 cup Greek/natural yoghurt
- 3 large eggs
- 2 teaspoons vanilla essence
- 1/2 cup almonds, toasted and roughly chopped (see note)
- 2 medium apples, peeled and diced
- 1/3 icing sugar
- 1 tablespoon cornflour
- Preheat oven to 180C (350F). Grease an 8-inch bundt tin very well. Set aside until required.
- In a large bowl whisk together flour, ginger, nutmeg, cardamom, and salt.
- In a medium size bowl whisk together melted and cooled butter, golden syrup, milk, yoghurt, eggs, and vanilla essence.
- Stir wet ingredients into dry ingredients until just mixed.
- Add almonds and apples and stir to distribute. Pour batter into prepared tin and smooth top.
- Bake for 50 – 60 minutes or until a skewer inserted into the cake comes out clean.
- Remove cake from oven and allow to cool in tin for 15 minutes. Then turn out onto a plate and allow to cool completely.
- When cake is cool mix together icing sugar and cornflour and sift over cake.
- Serve with whipped cream or by itself.