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Amelie Rose’s Dorset Apple Cake

by | Dec 8, 2019 | Archived News (Live), Galley Slave's Squawks

We love Dorset and really enjoyed our time living there. Part of the reason is that any county that chooses this stunning cake as it's county dish has got to be a winner. Dorset also has the cheeriest County Flag of any we know - but that's a different tale so let's get back to the lovely cake.

Actually cake is a bit of a misnomer, this is more a pudding that you can hold. We mostly make it in the Autumn when there’s always tons of windfall apples lying around. It should end up moist and just a tad crumbly with an almost scone texture but as long as it’s nice and appley who cares!

You’ll Need…

  • 225g apples, peeled, cored and chopped (any apples will do – windfalls are great for this)
  • 75g currants or raisins or whatever’s in the cupboard (Optional but hell, chuck it all in!)
  • Juice of 1/2 lemon
  • 225g plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 115g butter – diced
  • 165g soft light brown sugar
  • 2 eggs beaten

 

Now Do This…

  • Preheat the oven to 160°C.
  • Grease and line a 7-8 inch round cake tin or we sometimes use a loaf tin (lined with baking paper so that we can retrieve the cake!)
  • Toss the apple and dry fruit with the lemon juice and set aside.
  • Sift the flour and baking powder and half of the spices together, then rub in the butter, until the mix resembles breadcrumbs.
  • Stir 115g of the sugar, the apple and the eggs, mix well (if it gets too thick thin with a little milk – very gradually).
  • Now transfer into your tin and smooth the top with the back of a metal spoon (a wet spoon might be easier).
  • In a bowl, mix the remaining sugar and spices, sprinkle over the cake mix.
  • Cover loosely with greaseproof paper and bake in the preheated oven for approximately an hour, until golden on top (may be longer or shorter depending on your oven – it’s 30 mins different on the boat to at home!)
  • Leave in the tin for a 5-10 mins, then remove and cool on a wire rack. Store in an airtight tin. Should freeze ok – but ours never last that long!

As soon as it’s cool enough to hold, tuck in. Then start making another one ‘cos the first won’t last!

Enjoy…

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