Dorset apple cake

Dorset apple cake
  • Serves icon Serves 8
  • Time icon Hands on time 25 mins, 1 hour baking time, plus cooling

A regional apple cake recipe deserving of global pleasure. This cake is made with fresh bramley apples, lemon juice and zest. Serve with clotted cream.

(If you love a chunky apple cake, take a look at our similar apple, raisin and cider cake.)

Nutrition: per serving

Calories
518kcals
Fat
28.6g (15.9g saturated)
Protein
6.8g
Carbohydrates
62.6g (41.1g sugars)
Salt
1.2g
Calories
518kcals
Fat
28.6g (15.9g saturated)
Protein
6.8g
Carbohydrates
62.6g (41.1g sugars)
Salt
1.2g

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 dredging
  • 3 large eggs
  • 225g self-raising flour
  • 2 tsp baking powder
  • 25g ground almonds
  • 1 tbsp demerara sugar

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.
  2. 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.
  3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Drain the apple pieces well, then stir into the mixture.
  4. Spoon into the prepared cake tin, lightly 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.
  5. 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.

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3.5 votes

Reviews

Read what others say...

  1. Delicious cake. The sugary crust is a lovely addition. My only criticism is the instruction to remove from the tin after just 10 minutes cooling – this made it crack badly. Leave it to cool for longer before trying to handle. Would be nice re-warmed in the oven and served with ice cream.

  2. Needed a recipe to use some leftover apples. Had to omit lemon as none in freezer. Beautiful delicate sponge with little cubes of apple. Took it into work. Demolished within a few hours and people asking for recipe. Success!

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Rate & review

Rate

3.5 votes

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