Apple and rye cake with cider syrup
(from nbhattacharyya’s recipe box)
Source: waitrose
Prep time: 25 minutes
Cook time: 70 minutes
Categories: flourless, not tried
Ingredients
- 200ml sunflower oil, plus extra for greasing
- 100g rye flour
- 100g plain flour
- 2 tsp baking powder
- 1 orange, zest
- 1 tsp ground cinnamon
- 8 cardamom pods, shelled and seeds ground
- 200g light brown soft sugar
- 3 large eggs
- 3 large cox apples, peeled, cored and sliced into half moons
- 200ml crème fraîche
- 1 x 1/2 vanilla pod, seeds scraped out
- Cider syrup
- 350ml dry cider
- 150ml golden syrup
- 50g unsalted butter
Directions
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Preheat the oven to 180°C, gas mark 4. Grease a 20cm springform tin with oil; line the base with baking parchment. In a bowl, mix the fl ours, baking powder, orange zest, spices and a pinch of salt.
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In another bowl, whisk together the oil and sugar, then beat in the eggs one by one. Stir in two-thirds of the apples, then gently fold in the fl our mixture. Pour into the tin; arrange the rest of the apples on top, pushing them down a little.
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Bake on the middle shelf of the oven for 55-60 minutes; cover the tin with foil if the cake looks like it’s browning too much. Check it’s ready by inserting a skewer into the centre – it should come out clean.
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Twenty minutes before the cake is done, make the syrup. Put all the ingredients in a pan and bring to the boil, whisking. Boil for 15 minutes until syrupy. Drizzle 6 tbsp syrup over the cake when it comes out of the oven, brushing it onto the apples to glaze. Transfer the cake to a wire rack to cool. Return the remaining syrup to the heat; bubble for 10 minutes to thicken.
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To serve, mix together the crème fraîche and vanilla seeds. Gently reheat the syrup; add a little boiling water if it looks too thick. Serve the cake with the warm syrup and vanilla crème fraîche.