Cinnamon and ginger apple cakes

• 50 grams brown sugar
• 75 grams butter
• 100 grams golden syrup
• 100 grams black treacle
• 1 tsp ground ginger
• 2 tsp ground cinnamon
• 100 ml milk
• 1 egg
• 1/2 tsp bicarbonate of soda
• 150 grams buckwheat flour
• 1 large bramley apple, peeled and finely chopped
• 1 icing sugar
• 2 lemons

1. Preheat the oven to 170 celius.
2. Prepare a fairy cake tray with liners, or you could make one big cake.
3. Melt the butter, sugar, golden syrup, treacle, ginger and cinnamon in a pan over a low heat
4. Dissolve the bicarbonate of soda in 1 tbsp of boiling water
5. Take the saucepan off the heat and let in cool slightly.
6. Mix in the milk, egg and bicarb
7. Then mix together the apples and flour before stirring in the liquid ingredients
8. It is a very wet mix so use a ice cream scoop/ladle or tablespoon measurer to fill the cases two thirds full
9. Bake for 20 minutes or until risen and bouncy
10. Leave to cool before icing
11. For the icing juice the lemons and add enough icing sugar to make a thick icing.
12. Spread over the top of the cakes.
13. Enjoy!

brown sugar, butter, golden syrup, black treacle, ground ginger, ground cinnamon, milk, egg, bicarbonate, flour, bramley apple, icing sugar, lemons

Taken from cookpad.com/us/recipes/364052-cinnamon-and-ginger-apple-cakes (may not work)