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Dorset Apple Cake

A community recipe by FionaS

Not tested or verified by Nigella.com

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Introduction

Very moist apple cake with a sugary topping

Ingredients

Serves: 8

Metric Cups

225 grams butter (softened plus extra for greasing)
450 grams granny smith apples (finely grated)
1 lemon (zest and juice)
225 grams caster sugar (plus extra for dredging)
3 large eggs
225 grams self-raising flour
2 teaspoons baking powder
25 grams ground almonds
1½ tablespoons soft light brown sugar

8 ounces butter (softened plus extra for greasing)
16 ounces granny smith apples (finely grated)
1 lemon (zest and juice)
8 ounces superfine sugar (plus extra for dredging)
3 large eggs
8 ounces self-rising flour
2 teaspoons baking powder
1 ounce almond meal
1½ tablespoons soft light brown sugar

Method

Dorset Apple Cake is a community recipe submitted by FionaS and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180ÂºC/355ÂºF. Grease a deep 25cm springform cake pan â€“ I used one with removable bottom - and line the bottom with baking paper.

Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.

Using an electric hand whisk or stand in mixer, 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.

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. Spoon into the prepared cake pan, lightly level the top and sprinkle with the brown 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.

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.

Preheat the oven to 180ÂºC/355ÂºF. Grease a deep 25cm springform cake pan â€“ I used one with removable bottom - and line the bottom with baking paper.

Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.

Using an electric hand whisk or stand in mixer, cream together the butter, superfine 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.

Sift the remaining flour and the baking powder into the bowl and fold in with the almond meal.

Drain the apple pieces well, then stir into the mixture. Spoon into the prepared cake pan, lightly level the top and sprinkle with the brown sugar.

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 superfine sugar. Cut the cake into generous wedges and serve warm with a spoonful of clotted cream.