APPLE AND GINGER POUND CAKE WITH CREAM CHEESE FROSTING

Perfect for morning or afternoon tea but great to eat at any time.

INGREDIENTS

• 2 1/3 cups (350g) self-raising flour
• 2 tsp ground ginger, plus extra to serve
• 250g unsalted butter, softened, chopped
• 1 1/2 cups (375g) brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup (125ml) buttermilk
• 3 apples, peeled, coarsely grated

Frosting

• 500g cream cheese, softened
• 125g unsalted butter, softened
• 1 1/4 cups (150g) pure icing sugar, sifted
• 2 tsp ground ginger
• 1/2 tsp vanilla extract
• 1/4 cup chopped crystallised ginger

• METHOD

  • 1
    Preheat the oven to 160°C. Grease a 5cm-deep, 20cm x 30cm lamington pan and line with baking paper.
  • 2
    Sift flour and ginger into a large bowl. Beat butter and sugar in a stand mixer fitted with the paddle attachment until thick and pale. Add eggs, 1 at a time, beating well after each addition. Add vanilla, then reduce speed to low and add flour mixture, buttermilk, a pinch of salt and the grated apple.
  • 3
    Spread into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool completely in pan.
  • 4
    For the frosting, beat cream cheese, butter, sugar, ground ginger and vanilla in a stand mixer fitted with the paddle attachment until very smooth. Spread over cake and scatter with crystallised ginger and extra ground ginger to serve.