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Apple Hazelnut Rye Cake

This deep and dark copper coloured cake is filled to the brim with tart apples and toasted hazelnuts while Flourist Whole Grain Rye Flour adds more complexity and richness to this cake. This cake is fragile while still warm so make sure to let it fully cool before turning it out of the pan. 

Apple Hazelnut Rye Cake
Adapted from Bronwen Wyatt

½ cup (72 g) raw hazelnuts, toasted
1 cup (200 g) sugar
1½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground coriander
¼ tsp ground nutmeg
2 large eggs
¾ cup (135 g) Medjool dates, pitted and coarsely chopped
¼ cup olive oil
1½ lbs Granny Smith apples (about 3 large), peeled, cored, cut into ½" pieces

Preheat oven to 350°F. Grease a 9" round cake pan with softened butter or vegetable oil and line the bottom with a parchment paper round.

In a food processor, pulse together toasted and cooled hazelnuts, sugar, baking soda, salt, cinnamon, coriander and nutmeg until mixture appears sandy. Add eggs, dates and olive oil and process until it resembles a thick paste. Transfer to a large bowl.

Add Flourist Whole Grain Rye Flour and mix together with a rubber spatula until no dry streaks remain. Add apples and combine (it will look like there are too many apples and not enough batter). Scrape batter into prepared cake pan and press down.

Bake until deeply golden brown and a cake tester comes out clean, approx 70-80 minutes. Rotate cake pan half way through baking. Transfer to a wire rack and continue cooling in cake pan. Allow cake to completely cool before turning it out onto a plate. 



Made this cake exactly as directed lat night – it is divine! I was concerned at the thickness of the batter, as it was so stiff, like gingerbread dough. But, I used my hands to work the aoples into the batter as best I could & then pushed into the pan – it came out beautifully after 60 mins bake time 👍🏻


I cannot wait to bake this. It sounds amazing, at last a cake with “too” many apples! Not possible, in my book.

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