I’ve had some Bramley apples lying around for a while – I’d bought some to make mincemeat with, but Asda delivered way more than I needed due to their weird substitution rules. I recently acquired a fancy tarte tatin dish thanks to the folks at my old place of work, but I reluctantly decided that I couldn’t very well make a 30 cm tarte tatin just for myself and still keep to a post-Christmas sensible eating regime. Instead, I made this Dorset apple cake.
It’s a delightfully simple recipe (by Edd Kimber of GBBO fame) and contains raisins and cinnamon as well as the apple, making for some lovely flavours. You can serve the cake warm from the oven with custard or ice cream, or have it cold at teatime – it’s equally delicious either way.
The only trouble I had with the cake was (as always) the baking time. Perhaps I didn’t cut the apple into small enough chunks, but my Dorset apple cake took well over an hour to properly cook through, as opposed to 30-40 minutes! Still, it meant that the house smelled rather deliciously of cooking apples for quite a while, which was very pleasant.
The cake was a little fragile while still warm, so if you make this do be careful when releasing it from the tin and slicing it up. It does become slightly sturdier when it’s completely cool, though.
I made the cake yesterday and have so far had it warm with custard and cold on its own. I have one (big) slice left after distributing the rest to my mum, which I’m going to try warm with ice cream in the interests of trying all possible combinations so I can decide which is best. The things I do for this blog! :o)
Can be found on the BBC Good Food website here. I used raisins instead of sultanas.