rye apple cakerating:
Ed: We have been asked to state that
"Recipe taken from The Guardian and written by Dan Lepard: www.danlepard.com"
I've made this a couple of times, it successfully 'vegan-ises': replace milk with soy milk, butter with Stork, egg with No Egg. The rye flour gives it a nice dark, grown-up flavour, not too sweet.
One that my BF requests I make again <3
1 med apple (125-150g)
Ground cinnamon, for dusting
75g flaked almonds
150g rye flour
2tsp baking powder
75g unsalted butter
50g golden syrup
100g dk muscovado sugar
Demerera (or soft brown) sugar
Line a 2lb loaf tin.
Preheat oven to 170c.
Peel & core the apple, cut into dice and toss in cinnamon until lightly coated.
Grind 50g of the almonds (set aside the rest for later), combine with the flour & baking powder.
In a small saucepan, over a gentle flame, heat the butter w/ the golden syrup & muscovado sugar until smooth and the sugar has dissolved.
Remove from the heat, beat in the milk and egg, then stir in the dry ingredients.
Fold this through the cinnamon-coated apple pieces, then scrape into the tin.
Sprinkle the top w/ the remaining flaked almonds & a light dusting of sugar. Bake for 35-40 mins.