Posts Tagged ‘Rye Apple Cake’


One of the nice thing about Dan Lepard’s recipes is that they’re often so quintessentially British, despite the fact that he started life as a Melbourne boy.  This delicious rye apple cake recipe is a good example – with the addition of golden syrup, apple, rye flour and almonds, the end result is a cross between a tea cake and a muffin, albeit with better keeping properties than either.

I had everything on hand – Kevin Sherrie’s organic rye flour, unblanched almond meal from Santos Trading (a rare and exciting discovery) and crisp, new season pink lady apples.

The recipe is here, and I followed the methodology exactly, with a couple of substitutions.  Instead of muscovado sugar, I used soft brown sugar, and I replaced 50g of the flaked almonds with 50g of unblanched almond meal.  I baked the cake in my trusty Chicago Metallics cake tin and it took 45 minutes to cook to perfection in my 175C fan assisted oven. Note that some bakers on Dan’s forum needed to extend the baking time for this recipe.

We had this for dessert last night, but it was even better this morning with a hot cup of tea!


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