4 Granny Smith apples, peeled, cored, quartered
50g caster sugar
50g butter, melted
2 cups self-raising flour
1 tbsp cornflour
⅔ cup brown sugar
150g butter, melted, plus extra for greasing
1 cup milk
⅓ cup golden syrup
1 small knob ginger, grated
1 tbsp crystallised ginger, roughly chopped
In a frying pan over medium-high heat, melt the butter and caster sugar together, then add the apples and cook, turning occasionally, until caramelised but not too soft (7-8 minutes). Set aside to cool.
Preheat oven to 180°C. Grease and line a 22cm round springform tin (or tin of your choice) with baking paper.
In a large bowl, combine the self-raising flour, cornflour and brown sugar with a whisk. Make a well in the centre then pour in the melted butter, milk, eggs, golden syrup, fresh ginger and crystallised ginger. Whisk together until combined.
Pour the caramelised apples into the base of the lined cake tin and spread out evenly. Pour the cake batter over the top then place into the preheated oven to bake for 40 minutes or until golden. Let cool in the tin until it is still warm but cool enough to handle.
Place a plate on top of the cake then flip it over and let it slide out of the tin. Dust with icing sugar and serve with crème fraîche.