Apple Gingerbread Cake

THIS no-mixer cake is so moist no one would fault you for not making pie.

For a twist, swop the apples for pears; use fresh ginger instead of dried spices; and/or replace half of the flour for wholewheat flour.

Serve with softly whipped cream or vanilla ice cream. 2 cups flour 2 tsp baking powder 1tsp baking soda 1tbs ground cinnamon 1tbs ground ginger 1tbs kosher salt 1 large egg ½ cup packed with light brown sugar ½ cup neutral-flavoured oil, such as canola, grapeseed or vegetable ½ cup molasses ½ cup unsweetened apple cider 450g crisp apples, peeled, cored and cut into 1cm pieces Icing sugar, for dusting Preheat the oven to 190°C. Coat a 22cm, tall-sided cake pan with baking spray, line the bottom with a circle of parchment, and then spray the parchment, just to be safe.

Whisk together the flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.

Whisk the egg in a mixing bowl, then add the brown sugar, oil, molasses and apple cider; whisk until smooth.

Add the flour mixture to the egg mixture and stir until thoroughly combined. Fold in the apples. Spread the batter evenly in the pan. Bake (middle rack) for about 50 minutes, until firm to the touch and a toothpick inserted into the centre comes out without any crumbs attached to it.

Transfer to a wire rack to cool (in its pan) to room temperature.

Use a round-edged table knife to loosen the edges, then dislodge the cake and transfer it to a serving platter, discarding the parchment paper.

Dust the top with icing sugar, cut into wedges and serve. Serves 8 The Washington Post