Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Make the topping by melting the butter and caster sugar together in a pan with the star anise until the sugar has dissolved. Leave to cool a little. Pour into a buttered 20cm springform cake tin or cake tin without a loose base. Put the star anise on opposite sides of the cake. Use the apple slices to line the base of the tin, placing them in concentric circles.
Beat the butter and muscovado sugar until it is pale and creamy, then beat in the flour, baking powder, ginger, cinnamon and eggs, along with a pinch of salt. Spoon this onto the apples and level the top.
Bake for 30-35 minutes or until the sponge is cooked through. Leave to cool for 5 minutes, then turn out the cake carefully onto a plate. Serve with cream or ice cream.