Baking & Afternoon Tea · Dorset

Dorset Apple Cake

Name: Dorset Apple Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 8
Cuisine: British
Ingredients: 225g butter; 225g caster sugar; 3 eggs; 225g self-raising flour; 2 tsp baking powder; 1 tsp mixed spice; 2 Bramley or sharp eating apples, peeled and diced; 2 tbsp demerara sugar, to finish; clotted cream, to serve

A sturdy, apple-crowded cake from cider country — served warm with clotted cream after a walk, as is the law in Dorset tearooms.

Prep: 20 min
Cook: 55 min
Total: 75 min
Yield: Serves 8
Difficulty: Easy
Era: Orchard country tradition

Ingredients

225g butter; 225g caster sugar; 3 eggs
225g self-raising flour; 2 tsp baking powder; 1 tsp mixed spice
2 Bramley or sharp eating apples, peeled and diced
2 tbsp demerara sugar, to finish; clotted cream, to serve

Method

Oven180°C350°FFan 160°CGas 4

Cream the butter and sugar; beat in the eggs; fold in the flour, baking powder and spice.
Fold in the diced apple — the batter will be thick with fruit, which is the point.
Spread into a lined 20cm tin, scatter with demerara.
Bake at 180°C / 350°F (fan 160°C, gas 4) for 50–55 minutes until golden and set.
Serve warm in generous slabs with clotted cream melting over the top.

Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.