Dorset Apple Cake
Today is ‘Wild Food Day’ and if you have an apple tree nearby or want to try baking something new this October, then this delicious Dorset Apple Cake is the perfect recipe for you! The children in Early Years have been thoroughly enjoying this delicious dessert and the team have been going on apple-picking adventures, to help our chefs gather their ingredients!
- 115g unsalted butter, diced and chilled, plus extra for the tin
- 225g self-raising flour
- 2 tsp ground cinnamon
- 115g light brown sugar
- 1 large egg, beaten
- 6-8 tbsp milk
- 225g Bramley or Granny Smith apples, peeled, cored and diced
- 100g sultanas
- 2 tbsp demerara sugar (optional)
- Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
- Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it feels looks like breadcrumbs.
- Stir in the light brown sugar. Beat in the egg followed by the milk (add it gradually).
- Add the apples and sultanas.
- Pour the mixture into the prepared tin and level it out smoothly. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden.
- Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack.
Tip: Best served still warm with a little custard.