Posted on September 25, 2016
Rye Apple Cake
This is one of my many recipes that I have tweaked in order to substitute wheat for rye and cornflour. It is delicious and most of all it is suitable for those who suffer from wheat intolerance.
½ cup rye flour
½ cup cornflour
½ cup castor sugar (or sugar substitute)
2 tsp baking powder
± ½ cup milk
1 tsp vanilla extract
3 Tbsp butter
± 1-1 ½ cups stewed apples
Cinnamon and castor sugar for sprinkling over the top
- Preheat the oven to 180°C. Butter a 1 litre glass oven dish. (I used wax paper on the bottom to make it easier to lift the squares out of the dish once ready to serve, but this is not necessary if you serve the cake from the dish).
- Sift the dry ingredients together into a bowl.
- Using a 250 ml measuring cup, break the eggs into the cup and beat lightly with a fork, fill the cup to the 250 ml line with milk.
- Add the egg mixture, vanilla and butter to the dry ingredients and mix for a minute with a beater.
- Pour the batter into the prepared dish.
- Arrange the apple pieces on top of the batter in rows.
- Bake for 20 minutes then sprinkle with cinnamon and castor sugar, cook a further 5 minutes or until done.
- Remove from the oven and allow to cool.