There is no dessert more classically British than a Dorset apple cake, and this buttery dessert is remarkably easy to make from scratch.
Mary Berry’s Dorset apple cake recipe only takes around 10 minutes to prepare before it goes into the oven, where it bakes for around 40 minutes.
This is the perfect cake to make in the summer when apples are seasonal in the shops and when you want something buttery yet light to treat yourself to.
In her cookbook ‘Cooks The Perfect: Step by Step’, Mary wrote: ”As well as being a good coffee- or tea-time cake, this makes a comforting pudding, served warm with clotted cream or crème fraîche.”
It is also a fantastic rustic cake that will look stunning when packed for a picnic or outdoor party at this time of year, and is sure to impress anyone who tastes it.
Method
Preheat the oven to 180C (160C Fan or Gas Mark 4). Grease the traybake tin with butter and then line with baking paper.
Peel, core and thinly slice the apples. It is important to cut the apples very thinly as if they are too thick they will not soften once they begin baking.
Put the apples in a shallow dish and pour lemon juice over them. Lemon juice helps stop them from turning brown and gives them extra juiciness.
Place the milk, eggs, butter, muscovado sugar, flour, baking powder and half a teaspoon of cinnamon into a bowl. Mix together for two to three minutes until you have a smooth and light mixture.
Spoon half the mixture into the prepared traybake tin, and use a knife to spread it out evenly. Lay out half the apples on top and then sprinkle over the remaining half teaspoon of cinnamon.
Add the remaining cake mixture on top of the apples and carefully level out the surfaces with a knife. Then, scatter the rest of the apple slices over the cake mixture and lightly press them in.
You do not need to be too neat when layering the top apples as it will look more interesting and rustic if they are scattered in random directions.
Place in the oven and bake for 40 minutes until the top is golden brown, the apples are softened and the cake is spongy yet firm.
Once the coke is fully cooked, take it out of the oven and leave to cool for 10 minutes. Then, loosen the dies with a knife and turn out the cake.
Peel off the baking paper, leave to fully cool and then sift icing sugar on top. Then your mouthwatering Dorset apple cake is ready to serve.
