Spiced apple gingerbread squares with coconut caramel sauce

For the gingerbread, preheat the oven to 180°C. Grease a 25cm square baking tin with oil and line the base and up the sides with baking paper. Heat a frying pan over medium heat and add the apple half moons and castor sugar. Cook until lightly golden, about 10 minutes. Set the apples aside until needed.

Sift together the cake flour, bicarbonate of soda, spices and salt. Using an electric mixer, beat the canola oil, demerara sugar and zest together until pale. Gradually add the flour mixture and beat until smooth.

Combine the molasses, apple cider vinegar and boiling water in a bowl and mix until fully incorporated. Gradually stir this mixture into the batter. Arrange the apple pieces in the base of the tin in neat rows, then pour the batter into the prepared baking tin over the apples and bake until a skewer inserted into the centre comes out clean, about 45 minutes. Allow to cool in the tin, 30 minutes.

While the cake bakes, make the coconut caramel sauce by placing the sugar, water and salt in a medium saucepan. Over high heat, boil the mixture, not stirring at all. Cook the caramel until golden brown in colour, about 5 minutes.

While the caramel cooks, open the tin of coconut cream and carefully scoop the thick, creamy layer off the top (it should equal around 175ml). Reserve the creamy layer and keep the watery layer in the can for another meal (it makes a delicious addition to soups and smoothies!).

When the caramel is ready, remove from heat and add the coconut cream. Stir to combine, then return to the heat and stir continually, 5 minutes. Once the caramel sauce is ready, stir in the vanilla essence and set aside to cool.

Remove the cooled gingerbread from the tin and slice into 5cm squares. Serve drizzled with the coconut caramel sauce.