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Apple, rye and ginger teacake

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Tea time: Frank Camorra's apple and ginger rye cake.
Tea time: Frank Camorra's apple and ginger rye cake.Marcel Aucar

When making a cake at home I look for one thing: ease. Nothing puts me off more than fiddly, time-consuming recipes. This might sound strange coming from a professional chef, but we just don't bake cakes that often in our work environment.

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Ingredients

  • 150g butter, softened

  • 150g castor sugar plus 2 tbsp

  • 3 eggs

  • 80g self-raising flour

  • 80g rye flour

  • 1 tsp baking powder

  • 1 tbsp ground ginger

  • 2 apples

  •  

Method

  1. Preheat the oven to 170C and line a 25 x 12-centimetre loaf tin with baking paper.

    Beat the butter and 150 grams of sugar in a bowl with a whisk or electric beater until pale and creamy. Add the eggs one at a time and beat well after each addition.

    Sift in the flours, baking powder and ginger and fold through gently with a spoon.

    Peel the apples, cut into quarters, remove the core and cut lengthwise into slices about half-a-centimetre-thick.

    Pour half the cake mix into the loaf tin and spread half the apple over it. Pour in remaining mix and smooth with a spoon.

    Spread remaining apple over the top in an overlapping pattern, then sprinkle the remaining sugar over the apple.

    Bake for 40 minutes or until a skewer comes out clean when inserted in the centre.


    FRANK'S TIP

    When softening butter, I find cutting it into small pieces and giving it two bursts of 10 seconds in the microwave makes it soft but not melted.

     

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/apple-rye-and-ginger-teacake-20140901-3enho.html