Apple rye & cider cake

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October 3, 2016 by dgarnett2013

Apple rye & cider cake: Gather by Gill Meller

applecidercake

Serves 8 – 10

  • 400g cooking apples, peeled, cored and cubed
  • juice and zest of 1 lemon
  • 150g butter, diced and softened, plus extra for greasing
  • 200g light brown soft sugar
  • 3 eggs, beaten
  • 100ml cider
  • 150g plain flour
  • 100g rye flour
  • 2 tsp baking powder
  • pinch of salt
  • 3 thyme sprigs, leaves picked
  • 2 small dessert apples
  • 2 tabs demerara sugar

 

Heat the oven to 160℃. Grease and line with baking parchment the base and sides of a 23cm springform cake tin.

Toss the cooking apples with the lemon juice and zest and set aside.

Beat the butter and light brown sugar together until light and pale, in an electric mixer.

Add the beaten egg, a little at a time until it’s all incorporated, then trickle in the cider, stirring continuously.

Sift the flours and baking powder together with the pinch of salt into a separate bowl, then fold this into the butter and egg mixture, followed by the chopped lemony cooking apple and thyme leaves. Fold together to combine.

Spoon the cake batter into the prepared tin.

Peel, quarter, core and thinly side the dessert apples, and arrange the slices in a single layer around the edge of the cake.

Finally, sprinkle with the demerara sugar.

Bake in the centre of the oven for 50 – 60 mins or until a skewer inserted into the centre of the cake comes out clean.

Transfer the cake to a wire rack to cool before serving in slices.

Once cool, the unsliced cake with keep in an airtight container for 3 – 4 days.

October cake, October garden.

terraceoct20162 terraceoct2016

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