dessert
Dorset Apple Cake
Info
A moist and aromatic cake filled with juicy apple slices, gently spiced with cinnamon and freshly grated nutmeg, and topped with a crunchy demerara sugar crust. Delicious served warm with cream.
Ingredients
Method
Ingredients
- 270g self-raising flour
- 2 tsp baking powder
- 2 tsp Bart ground cinnamon
- 1 tsp Bart whole nutmeg, freshly grated
- 160g unsalted butter, softened
- 170g light brown sugar
- 110ml whole milk
- 2 large eggs, beaten
- 500g cooking apples, weight after peeling and coring (Granny Smith or Bramley are best)
- 2 tbsp fresh lemon juice
- 3 tbsp demerara sugar
- Icing sugar, to serve
- Cream or ice cream, to serve
Method
1. Preheat the oven to 200C/180C fan. Grease and line a rectangular cake tin, approx. 28cmx18cm (11inchesx7inches).
2. Whisk together the flour, baking powder, cinnamon, and nutmeg in a large mixing bowl.
3. Add the softened butter and rub in with your finger tips until it has the consistency of damp sand.
4. Tip in the sugar and mix until just combined.
5. Peel, core, and finely slice the apples. Add to a large bowl and pour over the lemon juice to stop the apples going brown.
6. Gently mix the beaten egg into the flour mix before gradually stirring in the milk until you have a thick cake batter. Gently fold through about three quarters of the apples. Pour into the prepared cake tin.
7. Use a spatula to smooth out the cake before arranging the apple slices on top in whichever pattern you prefer. Sprinkle over the demerara sugar before baking for 50-55 minutes until golden brown and skewer inserted into the centre of the cake comes out clean.
8. Cool for 20 minutes in the tin before removing and cooling completely on a wire rack or serving warm.
9. Serve dusted with icing sugar served with cream or ice cream.
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