Yes, after my last post trying to get the world to eat more fibre, it was timely indeed that this week's Short and Tweet challenge was to make Dan Lepard's Rye and Apple Cake. The recipe can be found in Dan's new book, Short and Sweet, or by searching on the Guardian website.
Choclette mentioned that she uses rye flour when baking her cakes and I realised I have never tried it and almost always use plain white flour in my baking. Well that is to change right now. This apple cake is one of my favourite apple cakes and I was very taken with the rye flour. The uncooked mixture tasted absolutely beautiful - like caramel apple porridge. I was particularly surprised by how soft the cake was. It was very decadent and didn't at all taste like something you would expect to be good and wholesome! I even treated myself to two large slices for breakfast this morning. And how smug do you think I feel when I give my boys a lovely slice of delicious cake and laugh up my sleeve at how much fibre there is in it?
Now I can't wait to try Dan's chocolate brownies made with rye flour and I also want to try some breads. Zeb Bakes has lots of good information on baking breads with different flours.
So, I have made a few things from Short and Sweet now. Using and enjoying this book seems to make me rather more on-trend than I am used to being. The fact that everyone is raving about the book makes me want to find faults with it so I'm not just going along with the fashion but it really is a very good book. I imagine that is because he has been baking these things and adjusting the recipes for years and he does know a thing or two about baking. It really is a book written by the expert rather than a celebrity offering hastily put together. If you don't know Dan Lepard's recipes I would suggest looking through them on the Guardian website and maybe trying one or two of them. You will soon be hooked and decide to buy the book. Personally, I think the book is set out very well and with lots of useful information and tips.