Dessert
Dorset Apple Cake
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.
Method
- Preheat the oven to 200C/180C fan. Grease and line a rectangular cake tin, approx. 28cmx18cm (11inchesx7inches).
- Whisk together the flour, baking powder, cinnamon, and nutmeg in a large mixing bowl.
- Add the softened butter and rub in with your finger tips until it has the consistency of damp sand.
- Tip in the sugar and mix until just combined.
- Peel, core, and finely slice the apples. Add to a large bowl and pour over the lemon juice to stop the apples going brown.
- 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.
- 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.
- Cool for 20 minutes in the tin before removing and cooling completely on a wire rack or serving warm.
- Serve dusted with icing sugar served with cream or ice cream.
