Cooking oil spray to grease
3/4 cup brown sugar
250g unsalted butter, melted
1/4 cup golden syrup
125ml sparkling apple juice
1 tsp bicarbonate of soda
2 free-range eggs, lightly beaten
2 1/2 cups of plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1 Granny Smith apple, cored, peeled, finely diced. Plus extra 1/2 apple, cored, peeled and finely diced
2 Tbsp crystallised ginger, finely chooped
1/2 cup icing sugar mixture
1-2 tsp lemon juice
Preheat oven to 160 degrees Celcius fan-forced (180 degreez Celsius conventional). Grease a large loaf tine (base measures 20x10xm) with cooking oil and line base and sides with baking paper.
In a large owl, whisk together sugar, butter, golden syrup, juice and bicarb until smooth. Add eggs and whisk again until cobmined.
Sift in half the flour and whisk until just combined, then sift in remaining flour, cinnamon and ginger, whisking again until a smooth batter forms. Fold in diced apple and crystallised ginger. Pour into a tin and smooth surface. Scatter over extra diced apple. Bake for 90 minutes, or until a skewer inserted comes out clean. Cool in tin for 15 minutes, then remove to wire rack to cool to room temperature.
Meanwhile, to make icing, sift icing sugar into a large bowl, pour in juice and whisk until a thick, smooth icing forms. drizzle over loaf and serve.
COOK'S TIP: When peeling or chopping multiple apples for a recipe, pop the peeled or chopped fruit into a bowl of cold water with a good squeeze of lemon juice to stop it turning brown.