The Sydney Morning Herald logo
Advertisement
Good Food logo

Apple, rye and ginger teacake

Advertisement
Tea time: Frank Camorra's apple and ginger rye cake.
Tea time: Frank Camorra's apple and ginger rye cake.Marcel Aucar

When making a cake at home I look for one thing: ease. Nothing puts me off more than fiddly, time-consuming recipes. This might sound strange coming from a professional chef, but we just don't bake cakes that often in our work environment.

Advertisement

Ingredients

  • 150g butter, softened

  • 150g castor sugar plus 2 tbsp

  • 3 eggs

  • 80g self-raising flour

  • 80g rye flour

  • 1 tsp baking powder

  • 1 tbsp ground ginger

  • 2 apples

  •  

Method

  1. Preheat the oven to 170C and line a 25 x 12-centimetre loaf tin with baking paper.

    Beat the butter and 150 grams of sugar in a bowl with a whisk or electric beater until pale and creamy. Add the eggs one at a time and beat well after each addition.

    Sift in the flours, baking powder and ginger and fold through gently with a spoon.

    Peel the apples, cut into quarters, remove the core and cut lengthwise into slices about half-a-centimetre-thick.

    Pour half the cake mix into the loaf tin and spread half the apple over it. Pour in remaining mix and smooth with a spoon.

    Spread remaining apple over the top in an overlapping pattern, then sprinkle the remaining sugar over the apple.

    Bake for 40 minutes or until a skewer comes out clean when inserted in the centre.


    FRANK'S TIP

    When softening butter, I find cutting it into small pieces and giving it two bursts of 10 seconds in the microwave makes it soft but not melted.

     

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes