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 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, finely diced
2 Tbsp crystallised ginger, finely chopped
1 /2 cup icing sugar mixture
1-2 Tbsp lemon juice
Preheat oven to 160°C fan-forced (180°C conventional). Grease a large loaf tin (base measures 20 x 10cm) with cooking oil and line base and sides with baking paper.
In a large bowl, whisk together sugar, butter, golden syrup, juice and bicarb until smooth. Add eggs and whisk again until combined.
Sift in ½ 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 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 a 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.