You'll need:
1 apple (about 150g), peeled, cored and chopped into small chunks
a large teaspoon of ground cinnamon
50g ground almonds
150g rye flour
2 teaspoons baking powder
75g butter
50g golden syrup
100g dark brown or muscovado sugar
75ml milk
an egg
Stick the oven on at about 170 degrees C, and find a suitable tin - I use a silicon loaf tin, which is probably a 2lb one.
Toss the chopped apple in the cinnamon, so it's coated all over. Mix together the flour, ground almonds and baking powder in a large bowl.
Pour the golden syrup into a small saucepan, and add the sugar and butter. Melt slowly over a very low heat until everything's dissolved. Take off the heat, and then add the milk, and a beaten egg. It'll look pretty disgusting, but bear with me.
Pour this fairly revolting mixture into the flour/ground almonds mix, and stir really well. Chuck the apple in, and fold in gently. Scrape the lot into your tin, and bake in the oven for 35-40 minutes, or until a skewer comes out clean. You could sprinkle the cake with some flaked almonds or demerara sugar before you bake it, if you're feeling fancy.
Leave to cool before eating, if you can - it'll slice much better.
Update: pic of cake (with slice missing - wasn't me, honest). It tastes far better than it looks.
2 comments:
Ooh brilliant, I shall make this. You can tell a Dan Lepard recipe a mile off because he always seems to insist on a side-process that involves faffing about with milk.
Patroclus: yes, there's always milk in there somewhere. Weird, but good!
Have just looked back over the last few entries and realised that all I seem to do is bake cakes. Eek.
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