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.


  • 130g unsalted butter, room temperature
  • 130g caster sugar
  • 2 large eggs, beaten
  • 2 tbsp dark rum
  • pinch of ground cinnamon
  • 130g wholemeal einkorn flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 baking apples, peeled, cored, and chopped into cubes
  • icing sugar, to dust


Preheat your oven to 170°C. Grease or line a 23cm springform cake tin.

Beat the butter and sugar together using an electric hand whisk until light and fluffy. Gradually add the eggs, beating all the time, followed by the rum and cinnamon.

Blend your flour, salt and baking powder together with a hand whisk, so that the raising agent is evenly distributed. Add to the mixture and combine. Fold in your apple cubes using a spatula, spread the batter into the cake tin, and smooth over the top with the spatula. Bake for 40 minutes, until a metal skewer inserted comes out clean.

Leave it to settle in the tin for 5 minutes or so before transferring to a wire rack to cool. Dust with icing sugar, and serve whilst still a little warm from the oven with vanilla ice cream.