Dorset apple cake
Cakes and Puddings

Dorset apple cake

By January 3, 2021July 3rd, 2024No Comments

There are so many Dorset Apple Cake recipes around. We’ve found this version with 3 eggs to be the best. but others use just 1 egg, some milk and grate the apples to guarantee moisture.

This cake includes grated apples and then lets the left over chunks form a layer in the middle.

”Best served warm straight from the oven have a hearty walk or windsurf

JanThemeNectar

INGREDIENTS

225 grams butter (softened plus extra for greasing)
450 grams granny smith /baking apples (finely grated) (use cider vinegar or lemon juice to stop going brown)
1 lemon (zest and juice)
225 grams caster sugar (plus extra for dredging)
3 large eggs
225 grams self-raising flour
2 teaspoons baking powder
25 grams ground almonds
1 ½ tablespoons soft light brown sugar
Teaspoon of cinnamon

FOR THE TOPPING

Sprinkle top with 25g soft brown sugar and sliced apples if you wish

METHOD

  1. Preheat the oven to 180ºC/355ºF. Grease a deep 25cm springform cake pan – I used one with removable bottom – and line the bottom with baking paper.
  2. Using an electric hand whisk or stand-in mixer, cream together the butter, caster sugar, and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.
  3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds and cinnamon.
  4. Peel, core, and cut the apples into 1cm pieces, and toss with the lemon juice / cider vinegar: grate them directly into the mixture and leave the chunks to add layer in the middle.
  5. Drain the apple pieces well, then stir into the mixture. Spoon into the prepared cake pan, lightly level the top and sprinkle with the brown sugar.
  6. Bake in the oven for 45mins – 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
  7. Leave to cool in the tin for 10 minutes.

SERVING SUGGESTION

Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar. Cut the cake into generous wedges and serve warm with a spoonful of clotted cream.

PREPARATION AND COOKING

Preparation time: 20 minutes
Marinading time:
Cooking time: approx 45 minutes
Cooking details: 180C in 25cm springform tin with removable bottom. Line the bottom for easy removal.

Jan

Jan