Apple, rye and ginger teacake

Tea time: Frank Camorra's apple and ginger rye cake.
Tea time: Frank Camorra's apple and ginger rye cake. Photo: 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.


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



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.


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.