Makes: 1 loaf
• 220g butter
• 100g maple syrup *
• 250g plain flour *
• 1 tsp cinnamon *
• 1 tsp ground ginger *
• 1 tsp baking powder
• 4 eggs
• 1 tbsp milk
• 1 apple, peeled and diced
• 1 stem ginger piece, finely chopped
Preheat the oven to 180C/160C fan, and grease and line a 900g loaf tin.
In a large bowl, beat together the butter and maple syrup. It may seem to separate a little initially but keep beating and it will come back together.
Stir in the flour, spices, baking powder, eggs and milk, and beat until all combined.
Fold through the diced apple and stem ginger and then pour into the loaf tin and bake in the oven for 40-45 minutes or until golden and cooked through.
Allow the cake to cool in the tin for 15 minutes. Remove it and cool completely on a wire rack.
When the cake is cool, make the caramel. First, place the coconut sugar with 2 tbsp water in a saucepan with the salt and vanilla extract.
Dissolve the sugar on a low heat and then bring to a rolling boil until the mixture has thickened to a sticky caramel. You can test this by drizzling a little on a plate and seeing if it runs or sticks.
Once it is ready, pour in the coconut cream and mix well to combine.
Allow to cool for 5 minutes to thicken even more and then use a spoon to drizzle over the cake. Serve in large slices.