Dorset Apple Cake

Sam
Posted on 06/28/2013 by xalle
I drink tea as does my hubby. Tea is rather wet as you know :) We therefore like to have something to have with our cuppa and because there is only the two of us I generally make things like tray bakes and loaf cakes and reserve making larger cakes for family meals or special occasions but I saw a recipe the other day that I had to try and I'm rather glad I did. I hope you try it and enjoy it too.






Ingredients


  1. 225g butter, softened, plus extra for greasing

  2. 450g Bramley apples

  3. Finely grated zest and juice of 1 lemon

  4. 225g caster sugar, plus extra for dredging

  5. 3 large eggs

  6. 225g self-raising flour

  7. 2 tsp baking powder

  8. 25g ground almonds

  9. 1 tbsp demerara sugar

Method


  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.

  2. 2. Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.

  3. 3. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Drain the apple pieces well, then stir into the mixture.

  4. 4. Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.

  5. 5. Leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar. Cut the cake into generous wedges and serve warm with a spoonful of clotted cream, if you like.

**NOTES**

Since it was the first time I'd made this I decided to follow the recipe reasonably exactly but I have a few points.

1. The recipe calls for the creaming method with the cake, which I did, but in all honesty provided you sift the flour, the all in one method would work pretty well with this and is the method I'll be employing next time.

2. Don't panic when the batter turns out quite stiff. It's a fairly solid cake mix but that is because of the quantity of the apples, when I mixed my apples in with my cake batter I was a little worried. I could not figure out how, despite the SR flour the cake was going to hold all the apples, but it did and the moisture in the cake comes from there.

3. THERE'S A LOT OF APPLES IN THIS! lol It's quite a scary amount when you first mix it in, do not panic. It all works out in the end.

4. I didn't use caster sugar, I used golden granulated. I really don't think the sort of sugar makes a blind bit of difference when making a cake unless you are talking about muscovado. Yes it changes the colour a little but that hardly matters.

5. I added a teaspoon of cinnamon. Apple cake without cinnamon is like making tea and not putting milk in it. :)

****

I do apologise for the pic, as I've said before I'm not a professional photographer and I also forgot to take a snap of it before we dug in when the Husband came home after work! lol It was very tasty, but you can tell that this is the sort of cake that is going to taste SO much better the next day. So roll on tomorrow!
mariana_aga 29th-Jun-2013 01:46 am (UTC)
Beautiful cake! Thanks for sharing the recipe. I will give it a try too. :)
xalle 29th-Jun-2013 11:02 am (UTC)
Thank you. It's very easy I hope you like it :)
aome 29th-Jun-2013 03:46 am (UTC)
For the record, since apple varieties are different, depending on where you live, are Bramley apples tart? Sweet? Super-crisp? A description would let other bakers choose similar apples from those that are available in their location.

Looks tasty!
sushidog 29th-Jun-2013 05:50 am (UTC)
Bramleys are sharp and crisp, but become very soft when you cook them; they're fantastic for apple sauce, because they really fall to mush very easily. I can't find them in Canada (I moved here in November), so I'd love to know what the closest thing is here!
xalle 29th-Jun-2013 10:59 am (UTC)
Apologies! Bramley apples are a form of cooking apple. They're tart and crisp as Sushidog said. :)

I'm also told that it's a very forgiving recipe. I got it from a friend and she told me that she has replaced the apple quantities with 300g of eating apple and 100g of fruit (raisins) and it worked out perfectly well. I hope this helps!


Edited at 2013-06-29 11:01 am (UTC)
editornia 29th-Jun-2013 01:05 pm (UTC)
This looks like a really tasty recipe. :) Since I drink a lot of tea (and my Husband drinks tea occasionally, too), I'm going to HAVE to try making this!! :D

One question: what are Bramley apples? I'm in Australia, and have never heard of the variety. Are they sweet, tart, juicy, or something else? Could I substitute a different kind of apple for Bramleys?

Hello, fellow tea-drinker! :D
xalle 29th-Jun-2013 01:26 pm (UTC)
Hail and well met! lol

Bramley apples are tart and crisp. A cooking apple a we call them here in the UK. I suppose if I couldn't find bramleys then I would use granny smith. I might be tempted if I were living somewhere else to go into a local bakery and ask what variety of apples they used in baking. They may be able to direct you to an even better equivalent.

**edited to say**

Just as an after though.. do you have crabapples? You'd need a lot of them but they're pretty firm and tart. They would probably work well.

Edited at 2013-06-29 01:27 pm (UTC)
randiall 29th-Jun-2013 04:45 pm (UTC)
I was eating the goods
kmazzy 29th-Jun-2013 05:11 pm (UTC)
In Somerset we call this SOMERSET Apple Cake :)
xalle 29th-Jun-2013 05:34 pm (UTC)
LOL I bet you do. I'm from Northern Ireland and was given this by a friend from Scotland so it's done the tour of the British Isles LOL!
kmazzy 29th-Jun-2013 06:20 pm (UTC)
But Somerset is proper cider county, like! ;)
xalle 29th-Jun-2013 11:44 pm (UTC)
LOL! It is at that :)
takayanagi 29th-Jun-2013 05:53 pm (UTC)
i love dorset apple cake!
etepoele1130 2nd-Jul-2013 03:56 pm (UTC)
I noticed that the apples are pretty much all at the bottom... did you coat them in flour before adding them to the batter?
xalle 2nd-Jul-2013 04:08 pm (UTC)
I did actually yeah, :/ I think they sank because of the sheer quantity of them and the amount of moisture they produced when cooking.
etepoele1130 2nd-Jul-2013 09:46 pm (UTC)
Well, that's weird. Either way, the cake looks amazing.
xalle 2nd-Jul-2013 10:15 pm (UTC)
It is isn't it! Still... tasted awesome, so I'm not *overly* bothered lol
etepoele1130 2nd-Jul-2013 10:32 pm (UTC)
yeah, it's not a big deal in the end, I suppose! :)
heyitsjizz 4th-Jul-2013 07:10 am (UTC)
looks good
xalle 4th-Jul-2013 06:51 pm (UTC)
Thank you :)
thundereyes8 7th-Jul-2013 08:56 pm (UTC)
I just found your LJ, and found it to be very interesting & indeed I'm going to try some of these recipes (inc. this one). However, I'm from the USA, and not familiar with using grams with measuring. So how would I convert this recipe to cups or ounces in order to make it? Thanks
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