Delicious Dorset Apple Cake a perfect treat on a cold winters day, served warm with a dollop of cream.
Delicious Dorset Apple Cake
Delicious Dorset Apple Cake a perfect treat on a cold winters day, served warm with a dollop of cream
- 450g Bramley apples, peeled, cored and chopped into 1 cm pieces.
- 225g self-raising flour
- 225g soft butter, plus more to grease
- 25g ground almonds
- 225g caster sugar, plus more to dredge
- 15g demerara sugar
- 1 lemon, juiced and zest finely grated
- 8g baking powder
- 3 large eggs
- Warm up your oven to 180 degrees C. Grease the insides of a 24 cm, deep-based spring-form pan and line with a circular piece of baking paper.
- Place the apple chunks into a small bowl with a dash of freshly squeezed lemon juice and save them for later. Beat the sugar and grated lemon zest into the butter until they blend together into a light, foamy mixture. Crack the eggs, one a time and beat them into the creamed butter, alternating with a tbsp of flour until they smooth after every addition.
- Stir the baking powder into the remaining flour and sift them into a wet mixture. Fold them together until they blend into a smooth batter and stir in the ground almonds.
- Drain out the soaked apple chunks and scatter them over the cake batter. Stir to distribute evenly and transfer the mixture into the prepared pan. Smooth the surface with a spatula and sprinkle with demerara sugar.
- Pop into the hot oven and bake for an hour until the cake browns, rises up and is baked through. Cover with a piece of baking paper over the cake after 45 minutes to prevent it from browning excessively. Let the cake cool in the pan for 10 minutes and then turn it over on a serving platter. Sprinkle lots of caster sugar on top and carve out large, thick wedges.
- Serve warm with a dollop of cream by the side.
- Level: Easy