Rye apple cake
- 1 medium apple (125 - 150 g)
- 1 teaspoon cinnamon
- 50 g ground almonds
- 150 g rye flour
- 2 teaspoons baking powder
- 75 g unsalted butter
- 50 g golden syrup (or honey)
- 100 g muscovado sugar*
- 75 ml milk, at room temperature
- 1 egg, at room temperature
- almond flakes, for dusting
Peel and core the apple, cut into 1 cm dice. Sprinkle with cinnamon and toss.
Mix ground almonds, flour and baking powder in a bowl. Set aside.
Put butter, golden syrup and muscovado sugar into a small pan. Heat, stirring continuously, until the sugar has dissolved. Cool slightly. Pour into a larger bowl. Add egg and milk, beat with a fork. Stir in dry ingredients and mix so that there are no lumps. Add apples and mix.
Grease a loaf tin 20 x 8 cm, cover with bran. Pour in the batter, smooth the top, sprinkle with almond flakes. Bake at 170ºC for 40 - 50 minutes, until a skewer comes out clean. Remove from the oven, cool down.
*you might decrease the amount of sugar slightly
Source of inspiration - Dan Lepard's recipe.