Dorset apple cake


450g Cooking apples, such as bramley, peeled, cored and thinly sliced.
Juice of half a lemon
225g butter, softened
280g Caster sugar
4 Eggs
340g Self raising flour
2tsp Vanilla extract
2tbsp Demerara sugar

6tag_141015-112916Preheat the oven to 190c/fan 170c/gas mark 5. Grease and line a 23cm round, springform cake tin.

Place the apples in a bowl, pour over the lemon juice to stop them discolouring and set aside.

Beat the butter and sugar using a wooden spoon or electric whisk until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract, then sift in the flour and told until thoroughly combined.

6tag_121015-120614Spoon half the mixture into the tin, spreading it evenly, then arrange half the apple slices over the mixture. Repeat these layers then sprinkle over the demerara sugar.

6tag_121015-120727Bake for about a hour or until golden brown and a skewer inserted into the centre comes out clean.

And enjoy on it’s on or with custard, it’s up to you if you share it or not.


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