Sunday, 22 November 2015

Regional Baking - Dorset apple cake

Post by Lynn Wickins

There are many recipes out there for this cake, including one I have that was published in the 70's that used white flour, white sugar and lard, with no spices or dried fruit.  This one is credited to Ed Kimber on the BBC Good Food web site.  I was fortunate to meet Ed at a Leith's cookery school event last week and he is charming and knowledgeable, and this cake is quick to make and good to eat.  But not especially exciting to look at!

  • 225g self-raising flour
  • 2 tsp ground cinnamon
  • 115g unsalted butter, diced and chilled, plus extra for greasing
  • 115g light brown sugar
  • 1 large egg, beaten
  • 6-8 tbsp milk
  • 225g Bramley or Granny Smith apples, peeled, cored and diced
  • 100g sultanas
  • 2 tbsp demerara sugar 
  • Method

    1. Heat the oven to 180C/160C fan/ gas 4. Butter and line a deep 20cm cake tin with baking parchment.
    2. Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6 - 8 tbsp of milk to achieve a smooth, thick batter.
    3. Add the apples and sultanas and mix. Turn the batter into prepared tin and level out. Sprinkle over the demerara sugar and bake in the oven for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean.
    4. Allow to cool in the tin for 15 minutes and then turn out onto a wire rack to cool further. Best served still warm with custard, or even better with clotted cream.

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