A birthday cake doesn’t always have to be a big, sugary, multiple layered, sprinkle covered centre piece, sometimes it can a simple, one layered, un-iced fruit filled cake with a few ingredients. My dad’s cake of choice for his birthday was a Dorset apple cake. This cake is simply filled with sliced up bramley apples and flavoured with a little lemon. Simplicity is delicious. Don’t be tempted to add any spice, this cake doesn’t need any, all it needs is a dollop of clotted cream on top and fork to devour it with.
Dorset apple cake is basically just a plain sponge cake with added apples. Use bramley apples for this cake, don’t use any other apples. These apples keep their shape and are deliciously sweet when biting into the golden nuggets buried within the crumb. It sometimes comes with the addition of raisins but I’ve left them out as I don’t think they suit this recipe. It’s a simple cake to make and bake, but I think these cakes are sometimes the best. I love the rustic nature of the dish, just a few simple ingredients turned into something special and delicious.
This cake would make a perfect addition to an afternoon tea or simply to go with your afternoon or evening cup of tea. I’ve served this yummy cake with clotted cream, but you could maybe serve it with custard or even some vanilla bean ice cream. If you do eat it warm, be careful when slicing it as warm cakes do tend to crumble a bit when being sliced. Either way you eat it, it will certainly bring a smile to your face.
Yields, one 8 inch cake.
225 grams (2 sticks) Unsalted butter, at room temperature (Plus a little extra for buttering your tin)
450 grams (3 1/2 cups) Bramley apples
Zest and juice of 1 lemon
225 grams (1 1/3 cup) Caster sugar
225 grams (1 3/4 cup) Self raising flour
3 Large eggs
2 teaspoons Baking powder
25 grams (1/2 cup) Ground almonds
1. Pre-heat your oven to 180C,160C(Fan),350F. Butter a deep, round 8 inch cake tin with a loose-fitted bottom and line the bottom with parchment paper, butter this too and set to one side.
2. Peel, core and chop the apples up into small cubes then add them to a bowl along with the lemon juice, set to one side.
3. Using an electric mixer with paddle attachment set to medium high-speed, cream together the butter and the caster sugar until pale, smooth and fluffy. This should take between 5-8 minutes. Scrape down your bowl with a spatula.
4. Crack the eggs one at a time into a small bowl (I do this just in case I get a bad egg as I don’t want to ruin my batter) then add the eggs one at a time mixing for 30 seconds before adding the next egg. When all the eggs have been added scrape down your bowl again with your spatula.
5. With the mixer on low add the flour, baking powder and ground almonds and mix until incorporated. Add the apples and the lemon juice and mix for about 1 minute until they have been evenly distributed.
6. Scrape your batter into the cake tin, smooth over the top and bake for 1 hour, 15 minutes or until a cake tester inserted into the middle of the cake comes out clean. If the cake is browning to quickly whilst its baking, place a piece of foil over the top.
7. Leave the cake in the tin for 10 minutes on a wire rack then transfer the cake to the wire rack to cool completely.
Recipe from Delicious Magazine
* Keeps for up to 3 days in a cake tin with a tight-fitting lid. Store in a cool, dry place away from direct sunlight.