• Line a loose bottom cake tin with a circle of baking paper and grease the sides.
• Core and slice the dessert apple into thin slices and cut your rhubarb stems down to fit the cake tin. Feel free to arrange as you wish. You may have leftovers so hold onto these.

  TOP TIP: arranging the fruit with less gaps will achieve a better looking cake once turned out. Also remember the bottom of the cake will be the top so face the best side of fruit down first.
• In a large bowl beat the eggs and caster sugar until thick and creamy, add the oil, ginger and continue to beat until combined.
• Add the flour and beat to combine into a thick silky cake batter.
• Spoon 1/4 of the cake batter over the arranged fruit. Now, fold any leftover bits of apple and rhubarb into the remaining cake batter (cut the pieces up into tiny bites).
• Pour over the remaining cake mixture.
• Bake in the oven at 170°C | 150°C Fan | 325°F | Gas 3 for 40 mins.
• Loosen from the edges and allow to cool totally before turning out upside down onto a plate.

Soggy Bottom?

• If you're not a fan of soggy cakes, then pop the unturned cake under a hot grill for 1-2 minutes to toast it a little. This also adds a lovely warm colour to the cake.