Apple, cardamom, almond and rye cake

Lovely light, flavoursome cake made with browned butter and grated apple. Uses egg whites rather than whole eggs.

1. 1

   Preheat the oven to 200 degrees C.
   Grease the insides of an 18-20 cm round cake tin with a little soft butter and line the base and sides with baking paper.
   Melt the butter in a small saucepan and leave on a medium heat for about five minutes, until if starts to brown and smell nutty. Pour into a small jug and leave to cool a little.
   Put the egg whites into a large mixing bowl and start to whisk until frothy, then sift in the icing sugar and whisk for 5 minutes, to stiff peaks (just like meringue).
   Sift in the self-raising flour and baking powder, then add the almonds and whisk together. Keep whisking, and slowly pour in the browned butter.
   Stop the whisk, then sift in the rye flour.
   Peel the apples and coarsely grate them (e.g. with a box grater). Add the apples and cardamom. Fold everything together until smooth, then tip into the prepared tin and smooth the top.
   Bake for 35 minutes, until a skewer / cocktail stick comes out clean.
   Leave to cool in the tin for at least 10 minutes, then remove and place on a wire rack to cool completely.
   Once cool, sift over a little icing sugar.
   Serve on its own or with a big dollop of creme fraiche / natural yogurt / whipped cream, or a scoop of ice cream.