Dorset Apple Cake

British BakingHere’s a tried and tested recipe from my new recipe book; Paul Hollywood’s British Baking.  It’s a mixture of favourite recipes from all over Great Britain from Cornwall pasties to Bakewell tarts, Staffordshire Oatcakes to Eccles cakes.

The chunky apples cook down to create a light moist bake!

 

What you need:

200g plain flourIMG_2127
1 tsp baking powder
1/2 tsp ground cinnamon
100g unsalted butter, diced
100g caster sugar
2 eating apples, peeled, cored and thinly sliced
1 small cooking apple, peeled, cored and thinly sliced
2 large eggs
60ml milk
1 tbsp demerara sugar

What you do:

  • Heat your oven to 180ºc and grease and line a deep 20cm square cake tin
  • Mix the flour, baking powder and cinnamon in a large bowl
  • Add the butter, rub in with fingertips until resembles breadcrumbs
  • Stir in the sugar, then the apples

Dorset Apple Cake

  • Lightly beat the eggs with the milk and add to the breadcrumb mixture
  • Transfer to the prepared tin, it’s meant to be a chunky mixture
  • Sprinkle over the demerara sugar (top tip…break it up, don’t chuck it on in lumps like mine as they don’t break down!)
  • Bake for approx 40-50 minutes, the cake will have a golden crust

Dorset Apple Cake

  • Leave to cool before cutting into squares

Top tip – serve warm with clotted cream, it’s delicious!

Dorset Apple Cake

Until next time…Happy Baking!

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