DORSET APPLE TRAYBAKE
Simple-to-make apple cake that can be cut into bars or squares for a teatime treat
Provided by Lesley Waters
Categories Afternoon tea, Snack, Treat
Time 1h10m
Yield Cuts into 16 pieces
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a rectangular baking tin (approx 27 x 20cm) with baking parchment. Peel, core and thinly slice the apples, then squeeze over the lemon juice. Set aside.
- Put the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.
- Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of the tin and remove the paper. Cut into bars or squares.
Nutrition Facts : Calories 285 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
DORSET APPLE CAKE
Edd Kimber creates a rustic bake with chunks of sweet apple and a crunchy demerara sugar topping.
Provided by Edd Kimber
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- 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 resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk - add it gradually until you have a smooth, thick batter.
- Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
- Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.
Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
SOMERSET APPLE CAKE - WEST COUNTRY, ENGLAND
From The Dairy Book of British Food. "Both Somerset and Dorset lay claim to this deliciously moist cake which is equally good served with cream and eaten warm as a pudding. It is best consumed within two days of being made".
Provided by Mme M
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Grease and line a deep 7" round cake tin with greaseproof paper (waxed paper).
- Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Add the flour, spices and baking powder and mix well. Fold in the apples and enough milk to make a soft dropping consistency.
- Turn the mixture into the prepared tin and bake at 325F for 1 1/2 hours, until well risen and firm to the touch. Turn out on a wire rack to cool.
- When the cake is cold, brush with the honey and sprinkle with the light brown sugar to decorate.
Nutrition Facts : Calories 302.5, Fat 11.7, SaturatedFat 6.6, Cholesterol 67.3, Sodium 170.8, Carbohydrate 50.3, Fiber 6.2, Sugar 24.3, Protein 5.3
SOMERSET POMONA, APPLE & ALMOND CAKE
This simple cake makes a great dinner treat or serve with cream for a filling dessert
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base and sides of a 20cm round cake tin. Peel, core and slice the apples to about the thickness of a £1 coin. Melt the knob of butter in a large frying pan then tip in the apples. Cook over a medium heat, stirring every so often till softened, but not soggy, about 5 mins. Splash in the Pomona and leave to cool. Tip onto a plate to cool more quickly if you like.
- Using an electric whisk or wooden spoon, beat the softened butter and sugar until creamy and light. Add the eggs a little at a time, beating after each addition, then fold in the flour and almonds. Finally, fold in half of the cooled apples. Spoon the mix into the prepared tin, smooth the top and scatter with the rest of the apples, pressing down lightly into the batter.
- Bake for 1 hr, until golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 45 mins, cover with foil if it's browning too quickly. To make the glaze, warm the jam and Pomona in a small pan until the jam melts.
- Once the cake is out of the oven, prick it all over with a skewer and drizzle over a little more Pomona. Cool for 10 mins, then turn out of the tin and transfer to a wire rack. Brush the glaze over the apples and serve sliced, with dollops of Pomona cream. Best eaten on the day it's made, or warmed through the next.
Nutrition Facts : Calories 388 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
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