Einkorn French Apple Cake
with dark rum
Einkorn is one of the earliest forms of cultivated wheat, an ancient grain that can be traced back as far as 8000BC. It has tight husks which make it more difficult to mill, but it is thoroughly worth it for the unique taste. We stone grind our einkorn into a wholemeal flour, for maximum flavour. It has rich, floral, grassy notes, and tastes quite different to some of the modern forms of wheat. The delicious earthiness of the grain matches well with the flavour of the fruit in this French apple cake, and subtle hints of spiciness are brought out by the dark rum.
I decorated this cake with edible primroses as they are currently in full blossom around the woodland banks at the Mill, but this is an entirely optional extra, and the cake works very well without them all year round.