Dorset Apple Cake

cortijoblog dorset apple cake

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.

cortijoblog dorset apple cake

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

  1. Heat the oven to 160ºC fan.
  2. Butter and line a deep 500g loaf tin with baking parchment.
  3. Mix together the flour and cinnamon in a large bowl.
  4. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs.
  5. Stir in the light brown sugar.
  6. Beat in the egg and milk to form a thick batter.
  7. Add the apples and dried fruit.
  8. Mix well and then put in the tin.
  9. Sprinkle the 2 tablespoons of demerara sugar over the top.
  10. Bake in the oven for 45 minutes.

Pancakes

PANCAKES

Ingredients:

  • 125g plain flour
  • 2 eggs
  • 300ml milk
  • Sunflower oil

Method:

  1. Sift 125g plain flour into a jug.
  2. Whisk together the eggs and about 50ml of the milk
  3. Pour the egg/milk mixture onto the flour and slowly whisk, incorporating the flour a bit at a time.
  4. Slowly whisk in the remaining 250ml of milk
  5. Put in the fridge for about 30 minutes.
  6. Heat a frying pan and brush with a little oil.
  7. Pour two or three tablespoons of batter into the pan.
  8. Tilt the pan to spread out the batter.
  9. Fry the pancake for 45-60 seconds until the bottom is cooked
  10. Flip the pancake and cook the other side.
  11. Serve with lemon and sugar.

Walnut Brownies

WALNUT BROWNIES

This brownie recipe uses dark chocolate and cocoa powder and is made with butter rather than oil.

Walnut Brownies

These brownies only need to be baked for a short time in the oven but time will depend on your oven.

 

INGREDIENTS

  • 120g dark chocolate
  • 120g butter
  • 20g cocoa powder
  • 2 eggs
  • 150g soft brown sugar
  • 70g plain flour
  • 50g chocolate chips
  • 50g walnuts, roughly broken
  • 1 teaspoon vanilla extract

METHOD

  1. Pre-heat the oven to 160ºC fan.
  2. Brush your brownie tin with melted butter and line with greaseproof paper.
  3. In a saucepan, melt the chocolate, butter and cocoa powder and leave to cool.
  4. Whisk together the eggs, sugar and vanilla extract until light and fluffy in a bowl.
  5. Stir the chocolate mix into the bowl with the eggs and sugar and whisk well.
  6. Fold in the flour, walnut pieces and chocolate chips.
  7. Spoon the brownie into the tin and bake for 25 minutes.
  8. The brownies should have a slight wobble wen cooked so put back in the oven for another couple of minutes if they look undercooked.

Orange and Almond Cake

ORANGE AND ALMOND CAKE

Today we lit the wood oven as I wanted to cook a moussaka in it and Will decided to bake an orange cake. What I liked about this cake is that it used our own almonds that we skinned and then ground up and two whole oranges which we cooked and then blitzed. 

Orange and Almond Cake

This recipe uses ground almonds and whole oranges.

INGREDIENTS

  • 2 whole oranges, cooked in the pressure cooker with 1 cup of water for 30 minutes and then blitzed in a food processor
  • 6 eggs
  • 250g ground almonds
  • 250g white sugar
  • 1 teaspoon baking powder

METHOD

  1. Cook and blitz the oranges
  2. Beat the eggs in a bowl and then gradually add the other ingredients, mixing well.
  3. Line a rectangular cake tin.
  4. Bake in an oven at 180ºC for about an hour.

Coffee and Walnut Cake in the Pressure Cooker

I’ve recently been experimenting with cooking cakes in the pressure cooker. As we live off-grid, low-wattage electric ovens are only possible on sunny days and with all the rain we’ve been having over the last few days, this hasn’t been an option. So far, the cakes cooked in a pressure cooker have been a success and they come out cooked and moist.

So far, I have cooked an orange cake, brownies and today I wanted to see what would happen when I baked the walnut and coffee cake that I’d previously made in the mini electric oven.

I used a round 7 inch cake tin and lined it with a silicone BBQ liner that I’d cut out specially. This means that you don’t have to grease or butter the tin before making the cake and means you lift it out easily once it’s cooked so that it can cool.

 

COFFEE AND WALNUT CAKE

Coffee and Walnut Cake

CAKE INGREDIENTS

  • 65g walnut halves, chopped
  • 1 tablespoon coffee
  • 100g self-raising flour
  • 1 teaspoons baking powder
  • a pinch salt
  • 115g butter, softened
  • 115g brown sugar
  • 2 medium eggs

TOPPING INGREDIENTS

  • 2 teaspoons instant coffee
  • 100g icing sugar
  • 12 walnut halves

METHOD

  1. Heat a frying pan and gently roast the chopped walnuts and the walnut halves.
  2. Prepare some strong coffee. You will need 1 tablespoon for the cake. You can also use this to substitute for the boiling water and instant coffee for the icing.
  3. Grease and line the cake tin.
  4. Coarsely grind 30g of the chopped walnuts in a food processor.
  5. Cream the butter and sugar together until light and fluffy.
  6. Beat in the eggs.
  7. Gently fold in the ground walnuts, chopped walnuts, flour, baking powder and salt.
  8. Pour the mixture into the cake tin.
  9. Put 2 cups of boiling water in the pressure cooker and place a silicone mat on the bottom.
  10. Gently lower in the cake tin.
  11. Bring to pressure and then turn down the heat and cook for 30 minutes.
  12. Turn off the heat and leave for 10 minutes.
  13. Quickly release the pressure.
  14. Remove the tin from the cooker and leave to cool for ten minutes.
  15. Lift out the cake onto a baking rack and leave to cool.
  16. Prepare the topping by mixing 2 tablespoon of boiling water and the icing sugar.
  17. Ice the cake with the topping and decorate with the walnuts halves.