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Apple and maple cake


3 good eggs

200g very soft butter

200g white spelt flour (or 50:50 white and wholemeal spelt flour)

6g baking powder

140g maple syrup

1 large cooking apple, or 2 small ones

2 tsp cinnamon

1 heaped tbsp toasted, chopped hazlenuts


  • Chop the apple into bitesize chunks and toss in the cinnamon. Keep to one side.
  • In a large bowl, sift the flour and mix well with the baking powder.
  • Add to the flour: the good eggs, the very soft butter and the sweet and lovely maple syrup. Stir lightly until combined.
  • Pour the cake batter into a lined 24cm round tin,
  • Drop the apple pieces evenly onto the surface of the batter. Scatter with the hazelnuts.
  • Bake at 160* fan for 40 mins


This cake is delicious with a morning cup of coffee. It also makes a lovely dessert, either with a blob of virtuous yoghurt or a cascade of squirty cream.