Dorset apple cake
Serves 10
Easy
Prep:
Cook:
With a crunchy demerara sugar topping and soft, lightly spiced dense sponge, this apple cake is easy to make and will last for up to five days in the fridge
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- 90g blanched hazelnutslightly toasted
- 170g butterroom temperature, plus extra for the tin
- 170g soft light brown sugar
- 2 free-range eggslightly beaten
- 100g plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- ¼ tsp ground cloves
- 2 lemonszested
- 3 Bramley applespeeled, cored and cut into 1 cm chunks (roughly 450g prepared weight)
- 2 tbsp cornflour
- 2 tbsp demerara sugar
- double creamto serve
Nutrition: per serving
- kcal348
- fat21g
- saturates9.6g
- carbs34.4g
- sugars23.7g
- fibre2.3g
- protein4.3g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm springform cake tin with baking paper.
step 2
Tip 70g of the hazelnuts into a high-powered blender and whizz until they resemble a sandy consistency. Roughly chop the remaining 20g.
step 3
Beat together the butter and sugar with an electric whisk until pale and fluffy. Gradually whisk in the eggs, adding a tablespoon of the flour halfway through to prevent the mixture from splitting.
step 4
Sift in the flour, ground hazelnuts, baking powder, 1 tsp of cinnamon, mixed spice, ground cloves and lemon zest, then briefly whisk until fully combined. Toss the apple in the cornflour and remaining 1 tsp of cinnamon, then fold through the batter until evenly distributed.
step 5
Tip into the cake tin, smooth the top with the back of a spoon and sprinkle with demerara sugar and the roughly chopped hazelnuts. Bake on the middle shelf of the oven for 55-60 mins or until a skewer comes out cleanly when inserted in the middle. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool fully.
step 6
Serve with a generous pouring of double cream.
