peeled cored and sliced eating apples - about 400g after preparation
50-100g chopped dried dates (or sultanas)
100g ginger preserves
150g caster sugar
1 large egg
300g SR flour
Preheat the oven to 180C/160C fan. Prepare a 20cm(8") springform tin - I grease the tin, then line the base with baking parchment.
Mix the fruit and preserves in a small bowl and set aside. (I usually stand the sliced apples in acidulated water for a few minutes during preparation, then drain well before mixing in the dried fruit and preserves.)
Melt the butter, either in the microwave or in a pan on the hob. It doesn't need to be hot - just liquified. Transfer to a large mixing bowl if necessary, then mix in the caster sugar, followed by the egg. When these are mixed to a smooth paste, sift in the flour and stir in thoroughly to make a soft dough - it will be softer than pastry, and still quite sticky.
Put 2/3 of the dough into the base of the springform tin and spread evenly, using fingers. At the edge of the tin raise the dough to make a small wall about 2cm high - this will help to enclose any fruit juices.
Break small pieces from the remaining dough and place on top of the fruit, trying to get a fairly even coverage. Flatten the pieces of dough, to get them to join up - they may not completely cover the fruit, but the dough will spread during baking. There's a picture here of a similar cake, during assembly, to illustrate things.
Bake for 50-60 minutes, until the top is golden and the cake feels firm. Cool in the pan before removing the sides.
Dust with icing sugar before serving, if liked.
I seem to have posted a lot of apple recipes this autumn, but my store of home-grown apples is finished now, so this is probably the last apple-y bake for a while!