Following on from our guest writer Felicity’s reading recommendations, here’s her recipe for a favourite way of enjoying apples:
Dorset Apple Cake
Dorset Apple Cake can be a cake or a pudding, great with custard. Best eaten straight out of the oven.
[Ed:] Attendants of the Autumn Orchard Picnic might have sampled it. I say it was delicious and going fast!
Peel 225 g cooking apples. Chop most but leave some to slice for the topping (see below)
Juice of ½ lemon
225 g plain flour
1½ teaspoons baking powder
115 g butter or margarine
115 g dark brown sugar
1 egg, beaten
2–3 tablespoons milk
For the topping:
50 g dark sugar
½ teaspoon ground cinnamon
Sliced cooking apples
Preheat the oven to 180 °C or 350 °F (gas mark 4).
Grease and line a 7″ (180 mm) round cake tin.
Toss the apple with the lemon juice and set aside. Sift the flour and baking powder together then rub in the butter, until the mix resembles breadcrumbs.
Stir 115 g of the sugar, the apple and the egg, mix well, adding a little of the milk at a time to make a soft doughy mix.
Transfer into your tin.
In a bowl, mix the 50 g of soft brown sugar, sliced apple and cinnamon, arrange on top of the cake mix.
Bake for 45–50 minutes. Leave to cool in the tin for 10 minutes, then transfer to a wire cooling rack.
(With thanks to our guest baker Felicity.)