Rye Apple Cake

from Short & Sweet
by Dan Lepard
published by 4th Estate, 2011

Fairly plain, but moist and spicy, with that grainy texture you get from rye, and an extra graininess from the ground up flaked almonds. I was not sure about these (couldn't see why you wouldn't just use ground almonds), but they did give it a beautiful texture.


I'm not sure that any children were very impressed. They'd almost always rather something sticky or sugary or chocolatey and covered with icing. So, a grown-up cake, perfect with a cup of coffee, I expect, though actually I only had it with tea, because it never occurs to me to have cake when I have coffee, except when I'm out. How odd.