Recipe Method

1. Preheat the oven to 180°C.
2. Line a 23cm springform cake tin with baking paper and spray with non-stick spray.
3. Mix together the brown sugar, melted butter and ginger well.
4. Add the apples and coat well.
5. For the cake batter, cream the butter and sugars together, beat in the eggs, one at a time, until thoroughly incorporated and the mixture is light and fluffy. Mix in the vanilla essence.
6. Whisk together your dry ingredients. Beat into the wet ingredients until combined. Mix in the shredded apples until spread throughout the batter.
7. Arrange the apple slices in an even layer to get a circular pattern and add the remaining butter mixture. Gently spread the batter over top of the apple mixture.
8. Pop the cake pan onto a baking sheet lined with foil (as the caramel tends to leak out a bit).
9. Bake for 40-50 minutes, until it's golden brown and a knife inserted comes out clean. Remove and let it rest for 10 minutes.
10. Once the cake tin is cool enough to handle, run a knife along the edges of the pan to loosen the edges, then flip onto a large platter/plate.
11. Let it cool down, then serve with crème fraiche, cream or mascarpone.