There are lots of recipes for Dorset apple cake around. Having tried a few, I’ve settled on this one.
This lovely cake is surprisingly light, fresh and lemony. I always make it with Bramley apples, liking their tartness and they way they become so fluffy when cooked. Plus we have a tree in the garden…
Dorset apple cake
- 450g Bramley apples, peeled, cored and cut into 1cm pieces
- juice and zest of a lemon
- 225g butter, softened
- 225g caster sugar (plus extra for sprinkling)
- 3 large eggs
- 225g plain flour
- 4 tsp baking powder
- 25g ground almonds
- Preheat the oven to 350°F. Butter and line a 23cm cake tin.
- Toss the apple pieces in the lemon juice and set aside.
- In a mixing bowl, cream together the butter, sugar and lemon zest. Beat in the eggs one at a time, adding a teaspoon of flour after each egg to keep the mixture smooth.
- Mix in the rest of the flour and the baking powder.
- Fold in the ground almonds. Drain the apple pieces and fold them in to the batter.
- Spoon the batter into the cake tin and level the top. Sprinkle with caster sugar.
- Bake for about an hour until a skewer inserted into the centre of the cake comes out clean.
- Remove the cake from the oven and allow to cool before removing from the pan. Sprinkle the top with additional caster sugar before serving.