Anja Dunk’s recipe for spiced rye and apple sauce cake is a delightful dessert perfect for the festive season.
The cake recipes I bake most often are those that are easy to remember, and this is one of them because it uses equal quantities of main ingredients.
It is unusual for a day to go by in our house without a slice or piece of something sweet, be it in biscuit or cake form; this may sound over-indulgent, but German cakes are more often than not icing-free and comparatively wholesome – think lots of yeasted cakes (which are always lighter in sugar) and fruit slices. This cake is a good example of what would be served alongside an afternoon cup of coffee. It is not showy, not too sweet, filled with fruit (although you wouldn’t know it), and perfect for bridging the gap between lunch and dinner. An everyday cake not only restricted to a coffee break, it is equally great with tea.
You will need a 23cm springform cake tin
200g unsalted butter, softened, plus extra for greasing
200g dark brown sugar 2 eggs, beaten
200g apple sauce, unsweetened (homemade as per recipe on page 58; shop-bought is fine too)
200g rye flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda 1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
½ teaspoon ground cardamom
¼ teaspoon fine sea salt
Preheat the oven to 170° C/150° C fan/gas 3. Line the bottom of a 23cm springform cake tin with non-stick baking parchment and grease the sides with butter.
Put the butter and sugar into a large mixing bowl and cream together with a wooden spoon until light and fluffy. Add the eggs, mix together, then add the apple sauce and mix again. The mixture may look split at this stage, but that’s normal. Add the rest of the ingredients and beat with a wooden spoon until a smooth batter has formed.
Pour the cake batter into the prepared tin and smooth the top down with a spatula. Bake in the centre of the oven for 40-45 minutes, until a skewer comes out clean.
Cool in the tin, on a wire rack. Keeps well for 3 days in an airtight tin.
Recipe taken from Strudel, Noodles & Dumplings by Anja Dunk.
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