Apple and rye cake

Apple and rye cake

Lucy's Bakes
15 mins
Cooking time
30 mins
Jacqui Melville

Creating cake recipes for chalet guests is not just about simplicity, it is also about highlighting local ingredients so that they get a real flavour of where they are staying. This cake was created to embrace a local rye flour from the Tyrol and the rye does give it a great texture. It is better after a few days so, when possible, make it in advance and store in an airtight container.


Quantity Ingredient
75g butter
150g demerara sugar
75g milk
2 apples, washed and coarsely grated, including the skin
1 egg
8g ground cinnamon
150g rye flour
50g ground almonds
10g baking powder
25g flaked almonds, to decorate


  1. Preheat the oven to 180°C. Line a 500 g loaf tin with baking paper.
  2. Put the butter, sugar and milk into a saucepan and warm until the sugar has dissolved and the butter has melted. Remove from the heat and cool for a few minutes.
  3. Add the grated apple, egg, cinnamon, flour, ground almonds and baking powder. Mix well.
  4. Transfer to the prepared tin. Sprinkle on top with the flaked almonds.
  5. Bake for 30–35 minutes until browned and the centre springs back when pressed gently or when a cocktail stick inserted into the centre of the cake comes out clean.
  6. Leave to cool in the tin, then turn out, remove the baking paper and store in an airtight container.


  • This recipe is vegetarian.


  • This cake is moist and gorgeous without the need for a sticky topping, making it the perfect picnic cake.

What the the testers say

  • HATTIE CUFFLIN – ‘I had never used rye flour before and would have thought the cake might be doughy and heavy but it was light and moist and lovely. I would add more cinnamon as I love it!’

    SIMON EBBS – ‘This was a great result for me as I do breads but not so many cakes. I took slices of it to work – a real treat.’

    IAN MEEKCOMS – ‘I like cakes that are not too sweet and this fits the bill – a great cake for me.’
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