Dorset ap­ple cake

The Daily Telegraph - Telegraph Magazine - - The Cut //Food -

Serves 8

This has a won­der­ful top­ping of sliced ap­ples dredged with sugar. — 125g cold but­ter, diced, plus ex­tra for greas­ing the tin

— 1 large Bram­ley ap­ple (about 225g)

— 225g self-rais­ing flour

— 1 tsp bak­ing pow­der

— ½ tsp mixed spice

— 125g caster sugar, plus 1 tbsp for dredg­ing

— finely grated zest of 1 lemon

— 2 medium eggs, beaten Pre­heat the oven to 190C/170C fan/gas mark 5, and lightly grease a 20cm spring­form cake tin.

Peel the ap­ple, cut it into quar­ters and re­move the core. Re­serve one of the quar­ters and dice the rest.

Sift the flour, bak­ing pow­der and mixed spice into a large bowl. Rub in the diced but­ter to form fine bread­crumbs.

Stir in the diced ap­ple, sugar and lemon zest, then grad­u­ally stir in the beaten eggs to form a stiff mix­ture. Spoon into the pre­pared tin and level the surface with the back of a spoon. Thinly slice the re­served ap­ple quar­ter and ar­range on top of the cake.

Bake for 30-40 min­utes, un­til springy to the touch. Dredge with the re­main­ing sugar, then leave to cool in the tin for 10 min­utes. Turn out on to a wire rack to cool com­pletely, then slice and serve with clot­ted cream.

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