Categories: flourless, not tried

Ingredients

• 200ml sunflower oil, plus extra for greasing
• 100g rye flour
• 100g plain flour
• 2 tsp baking powder
• 1 orange, zest
• 1 tsp ground cinnamon
• 8 cardamom pods, shelled and seeds ground
• 200g light brown soft sugar
• 3 large eggs
• 3 large cox apples, peeled, cored and sliced into half moons
• 200ml crème fraîche
• 1 x 1/2 vanilla pod, seeds scraped out
• Cider syrup
• 350ml dry cider
• 150ml golden syrup
• 50g unsalted butter

Directions

1. Preheat the oven to 180°C, gas mark 4. Grease a 20cm springform tin with oil; line the base with baking parchment. In a bowl, mix the fl ours, baking powder, orange zest, spices and a pinch of salt.

2. In another bowl, whisk together the oil and sugar, then beat in the eggs one by one. Stir in two-thirds of the apples, then gently fold in the fl our mixture. Pour into the tin; arrange the rest of the apples on top, pushing them down a little.

3. Bake on the middle shelf of the oven for 55-60 minutes; cover the tin with foil if the cake looks like it’s browning too much. Check it’s ready by inserting a skewer into the centre – it should come out clean.

4. Twenty minutes before the cake is done, make the syrup. Put all the ingredients in a pan and bring to the boil, whisking. Boil for 15 minutes until syrupy. Drizzle 6 tbsp syrup over the cake when it comes out of the oven, brushing it onto the apples to glaze. Transfer the cake to a wire rack to cool. Return the remaining syrup to the heat; bubble for 10 minutes to thicken.

5. To serve, mix together the crème fraîche and vanilla seeds. Gently reheat the syrup; add a little boiling water if it looks too thick. Serve the cake with the warm syrup and vanilla crème fraîche.

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