Lovely easy cake and will double as dessert or coffee break.
3 eggs
100g soft brown sugar
60g butter, melted
1 teaspoon ground ginger
100g self-raising flour
4 medium cooking apples, peeled and sliced
1 tablespoon caster sugar
2 tablespoons apricot jam
Set oven 180c gas 4 Line a 20cm cake tin with nonstick baking paper
Beat the eggs and brown sugar until thick and creamy, add in the butter, ginger and flour, mix the apples
and caster sugar together then fold into the egg mixture, pour into the lined cake tin and bake for
35/40 minutes. Cool in the tin. Warm the apricot jam in the microwave and brush it over the cooled
cake.