160°C, 325°F, Gas Mark 3
Prep: 15 min, Cook: 1hr 20
Serves 10


310g all purpose flour 250g brown sugar, firmly packed
150g sugar 1 tspn baking soda
1 tspn baking powder ¾ tspn salt
½ tspn ground ginger 1 ¼ tbspn ground cinnamon
180 ml vegetable oil 450 g Granny Smith apples, or other green apples, peeled, cored, chopped.
240ml buttermilk 1 tspn vanilla essence
1 large egg

Butter and flour a round baking pan. Mix flour, brown sugar, sugar, baking soda, baking powder, salt, ground ginger and 2 ½ tspn cinnamon in a food processor or bowl. Add oil and process until mixture resembles coarse meal. Transfer 180 ml of mixture to smaller bown and stir in remaining cinnamon. Set aside and reserve for topping. Add remaining ingredients to mixture in processor and process until just combined. Pour batter into prepared pan. Sprinkle reserved topping over top and bake for 1 hour 20 mins - or until tester comes out clean when inserted into centre. Transfer to rack and cool slightly.