Amelie Rose’s Dorset Apple 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!
- 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!
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