Apple Ginger Cake Thermy Style

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Recipe's preparation

Preheat the oven to 160ºC fan forced (180°C conventional) and grease and line a square cake pan with baking paper. (You could use 2x medium sized loaf pans for this).
Weigh out the butter, oil, golden syrup, sugar, ground ginger and milk into the Thermy jug and warm through for 5 Minutes @ 80ºC Speed 2 (you can do this step in the microwave and it should only take a minute then pour into Thermy jug).
Add the dry ingredients to the wet, plus the egg and mix for 7 Seconds Speed 4 until just combined. Not over mixing will keep the cake light.
Add in the grated Apple and chopped Ginger pieces and mix for 10 Seconds Reverse Speed 3.
Pour the mixture into the loaf pan and bake 60 minutes @ 160°C or until cooked (ovens vary so do a skewer test after 50 minutes, if it comes out clean it is ready).
Cool in the pan for 15 minutes, and then place on a wire rack until cold before cutting.

Alternatives:
Can be made as individual servings either baked or steamed in the Varoma
Finely chopped canned Pineapple can replace the Apple, and then if serving as a dessert do so with a Ginger and Pineapple caramel sauce made from the pineapple juice, brown sugar, ground ginger and butter (you can also do this in the microwave or on the stove) then plate with custard or cream. Sprinkle with grated Naked Ginger
Make as a whole Orange cake with the added chopped Naked Ginger, and to accompany it use a can of Mandarin segments tossed through a Ginger syrup made from the reserved juice along with ground ginger & brown sugar to taste, serve with a dollop of sour cream.