- 1 medium sized apple
- ground cinnamon for dusting
- 75g ground almonds
- 150g Wholemeal Rye flour
- 2 heaped tsp Baking powder
- 75g unsalted butter, softened
- 100g Golden syrup
- 100g dark muscovado sugar
- 1 egg medium sized
- 75ml milk
Line a round 23 cm tin with a non stick baking paper and preheat the oven to 170 C
Peel and core the apples, cut 2 into 1 cm dice and toss in cinnamon until lightly coated. Combine the flour, baking powder and ground almonds
In a saucepan and over a very low heat melt the butter with the golden syrup and muscovado sugar until smooth and the sugar has dissolved. Remove from the heat, beat in the milk and egg and stir in the dry ingredients. Fold the apples into the mixture and scrape into the tin.
Slice the remaining apple into slices and gentle put on top of the cake. Sprinkle with flaked almonds if you like.
Bake in the oven for 45 to 60 min until baked and a wooden skewer comes out clean. Cool on a rack before serving.