8-12 slices Dorset and Somerset have their own Apple Cake so why shouldn’t we? This very moist cake is also excellent served warm with a dollop of cream, crème fraîche or custard as a dessert. · 275g (2 medium) eating apples peeled, cored and diced · 125ml apple juice or cider · 175g muscovado sugar · 70g soft butter · ½ tsp mixed spice · 2 eggs · 200g self raising flour · 1 eating apple peeled, quartered and sliced thinly
1. Heat oven to gas 3, 170°C, fan oven 150°C, 325°F 2. Grease an 20 cm spring form cake tin or grease and line the base of a fixed base tin. 3. Gently cook the diced apple with the apple juice or cider until soft and the liquid has evaporated. 4. Place sugar, butter and spice in a bowl and beat well until pale. 5. Gradually beat in the eggs. 6. Fold in the flour. 7. Stir in the cooked apple. 8. Place in prepared tin and arrange apple slices around the outside edge overlapping slightly. 9. Bake for approximately 1 hour until a skewer comes out clean. 10. Cool the cake in the tin for about 10 mins and turn out. Variations Throw a handful of sultanas in with the apples as they cook. Sprinkle the top with 2tbsp Demerara sugar before baking. Brush the top with apricot jam after it comes out of the oven. Add 50g roughly chopped walnuts or pecans as you fold in the apple, Recipe supplied by Judith Long- Director of New Forest Produce.