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Dorset Apple Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Very moist apple cake with a sugary topping

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-raising 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 180ºC/355ºF. Grease a deep 25cm springform cake pan – 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 180ºC/355ºF. Grease a deep 25cm springform cake pan – 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.
  • 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 superfine sugar. Cut the cake into generous wedges and serve warm with a spoonful of clotted cream.
  • Tell us what you think