Apple rye & cider cake

Apple rye & cider cake

Andrew Montgomery

This apple cake is made with rye flour, which gives it a nutty, wholesome flavour. I also add a generous glass of cider and some thyme leaves, which work beautifully well with the rye taste.


Quantity Ingredient
400g cooking apples, peeled, cored and cubed
1 lemon, juiced and zested
150g butter, diced and softened, plus extra for greasing
200g light brown soft sugar
3 eggs, beaten
100ml cider
150g plain flour
100g rye flour
2 teaspoons baking powder
pinch salt
3 thyme sprigs, leaves picked
2 small dessert apples
2 tablespoons demerara sugar


  1. Heat the oven to 160°C
  2. Toss the cooking apples with the lemon juice and zest and set aside. Grease and line with baking parchment the base and sides of a 24cm diameter springform cake tin. Beat the butter and light brown soft sugar together until light and pale. You can do this by hand, but it’s easier with an electric mixer. Add the beaten egg, a little at a time until it’s all incorporated, then trickle in the cider, stirring continuously. Sift the flours and baking powder together with the pinch of salt into a separate bowl, then fold this into the butter-and-egg mixture, followed by the chopped lemony cooking apple and the thyme leaves. Fold together to combine.
  3. Spoon the cake batter into the prepared tin. Peel, quarter, core and thinly slice the dessert apples, and arrange the slices in a single layer around the edge of the cake. Finally, sprinkle with the demerara sugar.
  4. Bake in the centre of the oven for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean. Transfer the cake to a wire rack to cool before serving in slices. Once cool, the unsliced cake will keep in an airtight container for 3–4 days.
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