Spiced rye and apple sauce cake from Strudel, Noodles and Dumplings: The New Taste of German Cooking (page 284) by Anja Dunk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • RRuth on January 20, 2026

    Perfect. No notes.

  • Sawalkerflinders on July 20, 2024

    This cake has become a family favourite. Easy to make and keeps well. Looks boring, but tastes great!

  • anniecc on September 24, 2022

    Delicious, foolproof recipe. The dominant flavour is of spices. I don’t think I’ve ever made a cake with rye flour before and it gave it a really interesting flavour and texture. I imagine it would be lovely iced too.

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