Oat Apple cider Cake

Preparation: 10mins

Cooking: 1 hour

75 g (3 oz) sultanas

75 ml (3 fl oz) strong cider

75 g (3 oz) butter

75 g (3 oz) muscovado or light brown soft sugar

75 g (3 oz) golden syrup

75 g (3 oz) rolled oats

200 g (7 oz) rye flour

2 tsp baking powder

1 rounded tsp ground cinnamon

1 rounded tsp ground allspice

2 medium eggs

1 tbsp Demerara sugar

Add to basket

Put the sultanas in a mixing bowl, pour over the cider, cover with clingfilm and leave overnight.  Next day, turn the oven to 160fan/180C/350F/gas4 and line a 19cm (7½ in) long loaf tin with non-stick baking paper.  Set the butter, sugar and syrup to melt together over a gentle heat.  Meanwhile tip the oats, flour, baking powder and spices over the sultanas.  Peel the apple if you wish, then core and dice it into 1cm (½in) cubes and add these to the flour mixture.  Pour in the melted butter mixture and stir all well together.  Beat in the eggs then scrape the mixture into the tin.  Sprinkle with Demerara sugar and bake for 1 hour until a skewer comes out clean.  Leave to cool in the tin.  (Very nice served warm with a generous helping of clotted cream.) 










170604986_4 (1)