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You can also sprinkle the cake with demerara sugar as well as flaked almonds.
1 medium apple (125-150g)
ground cinnamon, for dusting
75g butter
125g sugar
50g golden syrup
100g dark muscovado sugar
50g ground almonds
150g rye flour
2 tsp baking powder
65ml milk
1 egg
30g flaked almonds
1. Preheat the oven to 160C.
2. Line a 18cm round tin with baking parchment.
3. Peel and core the apple, cut into 1cm pieces and toss in cinnamon until lightly coated.
4. Heat the butter with syrup and sugar in a saucepan until sugar has dissolved. Don’t let mixture even simmer. Remove from heat and allow to cool slightly.
5. Combine the almonds, flour and baking powder.
6. Beat the egg and milk into the sugar and butter mixture.
7. Stir the liquid into the dry ingredients and then fold this mixture through the apple pieces.
8. Pour into tin and sprinkle with flaked almonds.
9. Bake for 35-40 minutes.