- Published on
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.
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.