Apple and Ginger Cakes with Miso Caramel Sauce

Preheat the oven to 190°C (170°C fan forced).

In a large mixing bowl, add eggs and apple sauce and whisk until well combined.

In a separate bowl sift in the flour, baking powder, ground ginger, cinnamon and nutmeg. Add sugar and gently stir to combine.

Gradually add the flour mix to the wet ingredients, stirring gently. Then add the grated apple and finely chopped ginger (save the syrup for another recipe – it’s delicious) and mix until just combined.

Oil a 12-hole muffin tray and divide the mixture evenly between the 12 compartments.

Bake for 15-17 mins or until a skewer inserted into a cake removes clean.

Allow cakes to cool in the tray for 5-10 minutes before carefully removing them and placing them on a wire rack to continue cooling further.

To make the Miso Caramel Sauce: combine all ingredients in a small saucepan over low heat. Stir until the sugar and butter have completely dissolved.

Turn the heat up to a med-high temperature and allow the sauce to come to a boil, stirring continuously for 2 minutes.

Remove from heat and allow the sauce to cool to room temp before using.