Dorset apple cake
Dorset is a county in south-west England along the coast of the English Channel which, for you geography buffs, coincidentally puts it directly across the water from Normandy.
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Ingredients
- Flour self-raising, 2 cups (225 g), see Note below
- Cinnamon ground, 2 tsp
- Butter chilled and diced, 8 Tbsp (115 g)
- Light brown sugar 1/2 cup (115 g)
- Egg 1, large, beaten
- Milk 6-8 Tbsp
- Apples 1/2 lb (225 g), peeled, cored and diced, see Note below
- Raisins 3 ½ oz (100 g)
- Raw sugar demerara sugar, 2 Tbsp
Instructions
- Preheat the oven to 350° F (180° C).
- Grease a deep cake tin and line with parchment paper.
- Mix together the flour, the cinnamon and probably the baking powder, if necessary.
- Cut in the butter until it has the consistency of breadcrumbs. Some people use their fingers in a rubbing motion to achieve this result, I prefer a pastry cutter.
- Stir in the sugar. Add the egg and the milk. I would error on the side of 8 tablespoons of milk, maybe even more, as the cake can otherwise be a bit dry.
- Stir in the apples and raisins.
- Pour batter into the prepared cake tin. Sprinkle the raw sugar on top.
- Bake 30-40 minutes until golden.
- Allow to cool for 15 minutes and then turn out onto a wire rack.
Notes
The British source of the recipe suggests that the cake should be served with a little custard. It seems to me that custard must be the British solution to dry cake. Since our coffee guests were German, we stuck with whipped cream.
Flour: If you don’t happen to have such self-sufficient go-getter flour, add 1 tsp of baking powder per 3/4 cup of flour (100 g).
Apples: the recipe suggests Bramley or Granny Smith but I use only Normandy organic