Things are a little bit hectic in our house just now and there's not a lot of time for baking. Let's not stop at baking, there's not a lot of time for putting on make-up, waxing legs, adult conversations - I could go on but no-one likes a moaner. They say things get easier when the kids get a bit older - I'm not sure if my personal hygiene (or my tolerance of Peppa Pig) can wait that long!
I decided to lock myself into the kitchen on Sunday morning while everyone ran feral around the house. They'd have to find the breakfast cereal by their sense of smell. I've had a packet of rye flour in the cupboard for far too long with a best before date fast approaching. I knew I wouldn't have the time, patience or inclination to make a loaf of bread with it so when I saw this recipe I figured it would do nicely - it's the "one pot wonder" of the baking world which was perfect before the wolves started banging down the door demanding food and clothes.
A little bit of tweaking here and substitution there and you've got yourself a Spicy Apple Rye Cake. The syrup is brushed onto the cake as soon as it comes out of the oven and it gives it a lovely moistness and a nice shiny glaze.
Spicy Apple Rye Cake adapted from this Waitrose recipe
For the cake
200ml sunflower oil
zest of 1 lemon
100g dark brown sugar
100g soft light brown sugar
3 large eggs
125g rye flour
75g plain flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
3 apples (I used Pink Lady) peeled and cored. Chop 2 apples into chunks and the remaining apple into half moons
For the syrup
100ml apple juice
2 tbsp golden syrup
1 tbsp butter
Preheat oven to 180C (350F). Grease and line a 23cm springform tin with parchment paper. Gently whisk the oil, zest and sugars together. Add the eggs, one by one and whisk until fully combined. Fold in the flours and spices until well combined then add the apple chunks until well distributed.
Pour batter into prepared tin and place the half mooned apples into the batter and press down slightly. Bake for 50-60 mins, or until golden brown and a skewer inserted into the middle of the cake comes out clean.
20 minutes before the cake is cooked, start making the syrup. Place all ingredients into a small saucepan and bring to the boil. Boil gently for about 15 minutes until the mixture becomes syrupy. As soon as the cake comes out of the oven, brush the apples and the cake with the syrup.
Allow to cool in the tin.