Image courtesy of hellopro.co.uk
This recipe is similar in many respects to the apple & mincemeat crumble cake made the other day. Although this presents a lighter, and less stodgy form of a cake it is not without flavour, and captures the wonderful elements from Dorsets influence.
Its also incredibly moreish - so be on your guard when wanting seconds and thirds.
You will need:
This mix makes 2 24cm spring form tins worth, so divide by two to get one cake. If you're like me however youll make both, and freeze one.
Grease and line a baking tin
400g of Bramley apples, peeled, cored and diced soaked in lemon juice
450g of unsalted butter
2 lemons zested and juiced
450g of caster sugar
6 eggs
450g of self raising flour
5 teaspoons of baking powder
100g of ground almonds
Demerara sugar to cover the cake
Whisk together the sugar and butter till creamed
Beat in the lemon juice and its zest
Beat in eggs one at a time with a little flour with each egg
Fold in the remaining flour and baking powder
Drain the apple and stir into the mix
Spoon into tin and level out
Sprinkle the top with Demerara sugar
Bake for 1 hour at 160C. Check with a small knife. If the mix comes out clean - its done.
Serve with clotted cream and icing sugar
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