40 mins active prep time, 4 servings

This recipe is from ‘Lucy's Bakes’ by Lucy Cufflin, published by Hardie Grant Books, $49.95.

See full recipe at cooked.com.au

Photography © Jacqui Melville

From the author:

Creating cake recipes for chalet guests is not just about simplicity, it is also about highlighting local ingredients so that they get a real flavour of where they are staying. This cake was created to embrace a local rye flour from the Tyrol and the rye does give it a great texture. It is better after a few days so, when possible, make it in advance and store in an airtight container.

Ingredients & quantities (Included in delivery)

- 75g butter
- 150g demerara sugar (or brown sugar)
- 2 apples, washed and coarsely grated, including the skin
- 150g rye flour
- 50g ground almonds

Ingredients (pantry items)

- 75g milk
- 1 egg
- 8g ground cinnamon
- 1g baking powder
- 25g flaked almonds, to decorate

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.