Sunday evening, must be #shortandtweet time again! Once again I was really pleased that the pick for this week was the rye apple cake. I have made this cake before in the past, but didn't have all of the correct ingredients for it, so I was pleased to have an excuse to revisit the cake. You can see what I thought of it last time here (I don't think the links to Dan's forums work any more. I'm waiting to see if those discussions are restored or not). The recipe can be found on page 136 of Short and Sweet, or here on the guardian website. The recipe does contain a (relatively) small proportion of ground almonds, and the cake is topped with flaked almonds before being baked, but it was easy to substitute for these. I used plain flour for the ground almonds in the cake, and followed Dan's suggestion of topping with demerara sugar, which gives a pleasingly crunchy contrasting texture to the baked cake. I baked my cake for an additional 10 minutes.
This seems to have been a really popular cake, from what I have read on other people's blogs, and rightly so. I haven't tasted this one yet, but the combination of apple and cinnamon is always a winner, and by some magic, the apple stays suspended in the cake, which is extremely satisfying. The first time I made it, I was convinced the apple would sink, but no. And this time was no different, apple suspended throughout the cake. I wish I knew how to tell before baking which recipes are going to be the ones where the fruit sinks and which ones are going to have it successfully distributed throughout. Hmm, I'll just have to make more cakes and practice!
I'll add tasting notes when I've had a proper piece, but from memory (and a quick nibble!), this is a really soft, luscious cake, with a lovely crunchy topping to contrast with it. The rye flour definitely adds a nubbly note to the cake, I think the rye flour I used is relatively coarse. I used an eating apple (a royal gala) which worked fine. Ideally, I'd use something with more flavour, but I bought the royal galas by mistake and am looking for ways to use them up, and spiced in a cake is preferable to eating on their own.