If you're a fan of the sweet and tangy flavours of apples, the comforting warmth of ginger, and crave a touch of savoury surprise, this recipe is sure to pique your interest! Here we celebrate the joy of exploring unconventional combinations, and this dessert is no exception. So, roll up your sleeves, gather your ingredients, and let's get started! This incredibly flavourful dish has been lovingly created for us by Masterchef Contestant Abbey Rose.
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.
To Serve, drizzle cake with a good spoonful of miso caramel sauce, a portion of ice cream or cream and a few extra thin slices of ginger in syrup. Enjoy!
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