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.
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.