Veteran baker, pastry chef and recipe developer Rod Shokuhi recently farewelled his most recent position with Beasley’s Teahouse to pursue an entirely different career path; taking up studying to become an operating theatre technician. However, he hasn’t downed tools in the kitchen completely, and still enjoys coming up with fresh recipes to complement the season and delight the senses. He has kindly allowed us to republish this recipe he created for his family and friends; a stunning rye and apple tea cake with mandarin ginger jam.
Makes one cake
WHAT YOU NEED
WHAT TO DO
Preheat oven to 170C (fan-forced).
To make the jam:
Place all ingredients in a pan with a small amount of water and bring to the boil. Reduce heat to low and cook until it thickens slightly.
Place aside to cool in the pan.
To make the cake:
In a bowl mix together flours, caster sugar, caramel, baking powder and bi carb soda.
Add milk, olive oil and yoghurt and mix until there are no lumps.
Pour batter into a prepared cake tin and cover the top with diced apples.
TIP: I caramelised my apples with a little sugar and dried ginger first then added a little water to stew them a little.
Bake, covered, for 30-45 minutes.
Brush on jam while still warm from the oven, then allow to cool at room temperature.