Dorset Apple Cake

Paul Lynch
Cakes

Borrowed from Felicity’s Perfect Dorset Apple Cake. I’m inclined to think that the wholemeal flour makes it too stodgy.

Ingredients

  • 225g wholemeal flour
  • 2 tsp baking powder
  • Pinch of salt
  • Grating of nutmeg or 1 tsp mixed spice
  • 175g light muscovado sugar
  • 150g butter, melted
  • 2 large eggs, beaten
  • 4 medium apples, preferably fairly tangy (I like Cox’s), diced
  • Demerara sugar, to top
  • 2 tbsp flaked almonds

Directions

Heat the oven to 160C and grease a 20cm cake tin. Put the flour, baking powder, salt, nutmeg and sugar in a large bowl and stir in the butter and eggs. Beat together for a minute or so until well combined.

Stir in the apples until well distributed, then spoon into the tin. Smooth the top and then sprinkle with the demerara. Bake for an hour, then add the almonds and bake for about 15-25 minutes more until coming away from the tin.

Allow to cool for 10 minutes in the tin then lift onto a rack to cool completely.