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Dorset apple cake

• Cate Walton

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Serves 10

Easy

Prep: 25 mins

Cook: 40 mins

A star rating of 5 out of 5.2 ratingsRate

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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

Freezable

Vegetarian

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Try our Dorset apple cake, then check out our spiced apple cake, toffee apple cake, apple crumble cake, invisible apple cake and more apple recipes.

How to make the perfect Dorset apple cake: cook's tips

• The hazelnuts add a rich density to this cake, but they can be swapped for any of your favourite nuts that you may have in the house, such as almonds – just grind in a high-powered blender until they resemble a sandy consistency
• This recipe uses Bramley apples as they cook well, have a pleasant level of acidity and are readily available, but they can be swapped for windfall apples from your own garden or other apples you may already have in the house – just follow the prepared weight, rather than the number of apples.

How to store Dorset apple cake: Store in an airtight container for up to five days in the fridge or wrap well and freeze for up to three months.

How to serve Dorset apple cake: Serve warm with a generous pour of cold double cream, but also delicious served sliced straight from the fridge.

Dorset apple cake recipe

Ingredients

Nutrition

• 90g blanched hazelnuts

  lightly toasted

• 170g butter

  room temperature, plus extra for the tin

• 170g soft light brown sugar

• 2 free-range eggs

  lightly beaten

• 100g plain flour

• 2 tsp baking powder

• 2 tsp ground cinnamon

• 1 tsp mixed spice

• ¼ tsp ground cloves

• 2 lemons

  zested

• 3 Bramley apples

  peeled, cored and cut into 1 cm chunks (roughly 450g prepared weight)

• 2 tbsp cornflour

• 2 tbsp demerara sugar

• double cream

  to serve

Nutrition: per serving

• kcal348
• fat21g
• saturates9.6g
• carbs34.4g
• sugars23.7g
• fibre2.3g
• protein4.3g
• salt0.6g

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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.

Discover more apple recipes.

Authors

Cate Walton

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