Rye Apple Cake by Dan Lepard

10 to 12


medium sized apples

grond cinnamon for dusting

100 g

ground almonds

275 g

Wholemeal Rye flour

2 heaped tsp

Baking powder

150 g

unsalted butter, softened

100 g

Golden syrup

150 g

dark muscovado sugar


eggs, medium sized

up to 150 ml



Gilchesters Rye flour


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.

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