Dorset Apple Cake Perfect for using up a glut of apples or just to make at any time - a really comforting cake, especially served warm.
Ingredients: 4 medium apples - pick something with a bit of sharpness Squeeze of lemon 225g wholemeal flour 2 tsp baking powder Pinch of salt 1 tsp mixed spice 1 tsp cinnamon 175g light muscovado sugar 150g butter 2 large eggs Demerara sugar to sprinkle on top A generous handful of flaked almonds Preparation: Line a 20cm springform tin with baking paper. Peel and core the apples, dice and then add a squeeze of lemon Melt the butter Beat the eggs in a jug Heat the oven to 160C. Method: Put flour, baking powder, salt, spices and sugar in a large bowl and stir in the butter and eggs. Beat together for a minute or so until well combined by hand or with an electric mixer. Stir in the apples until well distributed and then spoon the batter into the tin. Smooth the top and then sprinkle with the Demerara sugar. Bake for an hour, then add the almonds and bake for about 15-25 minutes more until the cake’s sides are coming away from the tin. Allow to cool for 10 minutes in the tin then lift onto a rack to cool completely.
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