Tomorrow I am running a Breadmaking with Heritage Wheats class using Einkorn, Emmer and Khorasan (aka Kamut) flours. But these flours aren’t just wonderful for bread making they shine in cakes too (and pastry and scones). I have made this apple cake with einkorn to show how tasty this particular flour can make all of your bakes. I have made shortbread using khorasan too. You can of course replace the einkorn with any wholemeal flour you have in the cupboard. Spelt would be lovely and is currently easier to buy than einkorn flour. If you are looking for a supplier for einkorn though check out Shipton Mill as they have an extensive range of flours for sale and the delivery is quick.
450g eating apples, peeled, cored and sliced
250g softened butter
250g caster sugar
1/2 (half) tsp mixed spice
250g einkorn flour
1 tsp baking powder
demerara sugar for the top of the cake
Line a rectangular baking tin measuring 30cm x 20cm. Preheat the oven to 180 degrees celsius or gas mark 4 or use the Baking oven of the 4 door Aga.
In a large bowl beat the butter and the sugar together until soft and fluffy. Add an egg at a time, beating well after each addition. Add the mixed spice, flour and the baking powder and fold in until well mixed. Spread half the batter in the tin, place most of the apples on top and then spread the remaining batter over. Place the remaining apple slices on top and sprinkle generously with demerara sugar. Place in the preheated oven and bake for 35-45 minutes until the top is golden and a skewer comes out clean (bearing in mind that if you pierce a bit of apple this will come out on the skewer, it’s raw cake batter that you are looking for). Leave to cool in the tin.