When we were at the lodge a few weekends back I came home with a bag full of cooking apples from the trees in the garden. There is something really satisfying about picking your own and then using your apples to make something truly delish, rather than just buying them in your local supermarket! After much thought on what to make I decided on this Apple Dorset Cake. I love Dorset and have spent some lovely camping holidays there, 2 of my favourite haunts are studland beach and durdle door. We were hoping to have gone back there this summer but with hubby away on business a lot and family over from Miami and Oz we missed out this year. This traditional apple cake can be found everywhere in Dorset and is utterly scrumptious. Hubby brought a large wedge to work and the slices did not last long on the plate. This cake has juicy apple chunks within a soft, moist, lemony almond sponge and would work equally well as a dessert with hot creamy custard.
Serves 12
Ingredients
225g butter, softened, plus extra for greasing
450g bramley apples
finely grated zest and juice of 1 lemon
225g caster sugar, plus extra for sprinkling
3 large free--range eggs
225g self-raising flour
2 tsp baking powder
25g ground almonds
1 tbsp Demerara sugar
Using an electric hand whisk, 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.
Sift the remaining flour and the baking powder into the bowl and gently fold into the butter mixture with the ground almonds. Stir in the apple pieces.
Spoon the cake mix into the prepared cake tin, level the top and sprinkle with the demerara sugar. Bake in the oven for 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.
Remove from the oven and leave to cool in the tin for 10 minutes. 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, if you like.
I love apple picking! It's so great to cook what we have picked ourselves ... Your cake sounds SO delicious!!! (I love all desserts apple;) ) It's interesting that your cake contains ground almonds!
ReplyDeleteYou lucky thing picking your own apples. I love this type of cake.
ReplyDeleteMMMMMM this looks wonderful!
ReplyDeleteThat does look yummy... I always find that some recipes just don't use enough apples/ pears etc when you have a glut of them! Only a few grams which actually equates to a couple of pieces of fruit!
ReplyDeleteI was just thinking about an apple cake the other day! Mmmm it would be lovely :)
ReplyDeleteI think apple cake is my favourite cake of all! This looks totally delish and so moist. I must make one!! Lucie xx
ReplyDeleteThis is a super combo of lemon and apples! And it looks so moist. I've never made an apple cake! Would have been perfect for my coffee...
ReplyDeleteMaria you are a witch you know. I have been thinking of apple cake this past few days and meaning to look for a good recipe and up you pop with this heavenly cake. I love the addition of almonds and lemons. I just need to get some apples. No tree but I am sure Mr Tesco will assist me. :)
ReplyDeleteLovely combination Maria - must try this soon :-}}
ReplyDeleteThanks!
I love the look and sound of this Apple Cake - this is one I'll definitely try out on my little clan.
ReplyDeleteJill x
oooh, i could just eat this for breakfast :)
ReplyDeleteThis is the sort of cake I'd make for myself and I agree with Morellocherry it would be gorgeous for breakfast. Great recipe Maria. xxx
ReplyDeleteI've had this recipe book marked to make for ages! The only thing I'm missing is the apple tree in the backyard lol
ReplyDeleteMaria I made this yesterday and it was gorgeous. Thank you x
ReplyDeleteHave made this cake countless times. Incredibly easy and delicious every time. Just checking quantities to make it again today for a friend coming for lunch. Not sure about even lasting for 2 days.....I tend to do the Nigella show punchline and cut a big slice last thing at night!!!
ReplyDeleteI made this cake a a few months ago, everyone loved it!! I used gala apples living in the US brambly is hard to find. I plan to make this cake several times a year!! Thank you for posting it ^_^
ReplyDeleteThank you so much for this recipe. Works absolutely perfectly (and I made mine with gluten free flour). I'm currently making it for the second time in a week!
ReplyDeleteLove apple cake will definitely try your recipe. Yours looks yummy
ReplyDeleteWas craving for apple cake. Landed here and judging from the pics I'm trusting your recipe. Will let you know how it goes.
ReplyDeleteMade it. Ate it. Loved it. The cake was easy to make, even without using a mixer but I need to perfect the baking part as I think it needs higher temperature in my oven.
ReplyDeleteThis was a successful birthday cake for my 3 year old who doesn't like chocolate. I don't use white flour nor white sugar and used 50% wholewheat self-raising flour and 50% organic rye flour. I used only demarera sugar and based the cake tin with apples coated in cinnamon. The whole cake vanished in five minutes and we were left with loads of smiling faces.
ReplyDeletePromised so much, but it sunk badly in the middle and the oven door had not been opened. My other cakes never do. Too much apple in the recipe?
ReplyDeleteI've made this cake time after time and know other bakers who have baked this same cake but never experienced it sinking. Sorry to hear it didn't work for you.
ReplyDeleteHave made this twice in three days as it's absolutely scrummy. Followed the recipe exactly but both times the apple sunk to the bottom. Any idea why. It' still great though but would appreciate your comments. It looked exactly like your picture too.
ReplyDeleteI grew up in Dorset and have been making Dorset Apple Cake for years, using my mother's/ grandmother's recipe, which they always used to win the local baking competitions with. Yesterday I tried your recipe and it is absolutely delicious - I think the addition of the ground almonds makes the difference, and it stays so moist! Have just passed it on to my mother so she can try it at the next village fete competition :) Thanks so much for sharing it.
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