zoom Apple and rye cake with cider syrup
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    Apple and rye cake with cider syrup

    "If apple pie is quintessentially American, then apple cake is just as Swedish. This one is made with a little rye flour and has warming spice notes, while the cider syrup makes it sticky, sweet and moist." Ravinder Bhogal

    • Preparation time: 25 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 8


    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 ½ vanilla pod, seeds scraped out

    Cider syrup

    350ml dry cider
    150ml golden syrup
    50g unsalted butter


    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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    Drink recommendation

    This pudding combines fruity sweetness and spice, making it absolutely perfect with a brilliantly luscious dessert wine. Campbells Rutherglen Muscat, Victoria, Australia.


    Average user rating

    4 stars