DORSET APPLE CAKE
We had a bumper harvest of apples last Autumn which we’ve been enjoying throughout the winter. We wrapped the larger apples in brown paper and stored them all in wooden crates and have been eating them ever since.
Dorset Apple Cake
INGREDIENTS
- 115g cold butter, diced
- 225g self-raising flour
- 2 tsp ground cinnamon
- 115g brown sugar
- 2 large eggs
- 50ml milk
- 225g apples, peeled, cored and diced
- 100g sultanas, or other dried fruit (e.g. figs)
- 2 tbsp demerara sugar
METHOD
- Heat the oven to 160ºC fan.
- Butter and line a deep 500g loaf tin with baking parchment.
- Mix together the flour and cinnamon in a large bowl.
- Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs.
- Stir in the light brown sugar.
- Beat in the egg and milk to form a thick batter.
- Add the apples and dried fruit.
- Mix well and then put in the tin.
- Sprinkle the 2 tablespoons of demerara sugar over the top.
- Bake in the oven for 45 minutes.