A French apple cake with subtle hints of spiciness brought out by dark rum
130g unsalted butter, room temperature
130g caster sugar
2 large eggs, beaten
2 tbsp dark rum
pinch of ground cinnamon
130g wholemeal einkorn flour
¼ tsp salt
1 tsp baking powder
2 baking apples, peeled, cored, and chopped into cubes
icing sugar, to dust
Preheat your oven to 170°C. Grease or line a 23cm springform cake tin.
Beat the butter and sugar together using an electric hand whisk until light and fluffy. Gradually add the eggs, beating all the time, followed by the rum and cinnamon.
Blend your flour, salt and baking powder together with a hand whisk, so that the raising agent is evenly distributed. Add to the mixture and combine. Fold in your apple cubes using a spatula, spread the batter into the cake tin, and smooth over the top with the spatula. Bake for 40 minutes, until a metal skewer inserted comes out clean.
Leave it to settle in the tin for 5 minutes or so before transferring to a wire rack to cool. Dust with icing sugar, and serve whilst still a little warm from the oven with vanilla ice cream.
Added by: shipton-mill
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The Shipton Millers