Dorset Apple Cake

Method

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1. Heat the oven to 180°C / 350°F and grease and line a 20 cm round cake tin.

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2. Sift the flour, baking powder and cinnamon into a bowl and rub in the butter until it looks like breadcrumbs.

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3. Stir in the caster sugar.

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4. Beat the eggs with the milk and stir into the dry mixture until just combined. It will be a stiff, sticky batter.

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5. Fold in the diced apples.

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6. Spoon into the tin, level the top and scatter with the demerara sugar.

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7. Bake 55 to 60 minutes, until deep golden and a skewer comes out clean.

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8. Cool in the tin 15 minutes, then turn out and serve warm with clotted cream.

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Chef’s Tips

• Use Bramleys. They break down partly and give a tart, soft filling.
• Dice the apples small so they cook through.
• Cover the top with foil if it browns before the middle is done.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Clotted cream
• A cup of tea
• A slice of mature cheddar

Storage & Reheating

Keep in a tin 3 days, or refrigerate up to 5 days. Freeze wrapped slices for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.