Rye apple and cinnamon cake

Rye apple and cinnamon cakeCall me behind the times, but I’ve only recently managed to start investigating flours that aren’t your plain, self-raising, strong or wholemeal variety. I bought a bag of rye flour the other week to bake a particular cake, but I didn’t have all of the other ingredients for it, so I settled on this rye apple and cinnamon cake from Dan Lepard’s Short and Sweet instead.

The recipe calls for this being made in a small tin, but as I only had a large one, I threw all caution to the wind and used my 20cm round tin instead (I really do know how to party…).

Rye apple and cinnamon cake 2
This cake is definitely my favourite kind – really easy to make. Melt butter, golden syrup and sugar together, mix in the other ingredients and fold in chunks of apple coated in cinnamon before topping with almonds and demerara sugar, and baking. Job done!

I found that I had to leave the cake in for about 15 minutes longer than the recipe said, which was partly due to my dodgy oven and partly because of the different tin I used. I expected to have to bake it for significantly longer than a standard cake anyway because of the rye flour (which is similar to wholemeal flour in terms of density), but that didn’t seem to make too much of a difference – perhaps because it was mixed with ground almonds.

Rye apple and cinnamon cake 3
This cake is very much of the comfort food variety – you wouldn’t wheel this out for a special occasion, but it’s just the thing for teatime on a dreary autumn day. The texture is fairly rough due to the rye flour, but the flavour of the apples and cinnamon really comes through. I think it helped that I used Bramley apples, but you could probably use standard dessert apples too.

Definitely one to make again!

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