Over the past few months I've been travelling up to Weymouth with my wife to visit the father-in-law. On the way through we normally stop off at Moores Bakery in Morcombelake to pick up some biscuits and some Dorset Apple cake. Over the past few weekends they've run out by the time we get there, so I decided to have a look around and see a few recipes.
To my surprise, on the first three pages of google there was over 50 different recipes. So I decided to add another one.
Ingredients
- 225g softened butter
- 225g self raising flour
- 225g Demarara sugar or golden granulated
- 25g of ground almonds
- 50g currents
- 2 Granny Smith Apples, skinned, cored and cut into cubes
- 2 tsp baking powder
- 1 tsp mixed spice
- 1 tbs calvados
- 4 eggs
Method
This is a case of not throwing everything in a bowl and mix. It's a kind of hybrid approach to a good Victoria sponge and a fruit cake.
- Blend together the sugar and butter, it won't dissolve as it does when you use caster sugar. However, give it enough time to make sure it's as smooth as possible
- Then add the eggs, one at a time. First on a slow speed then once mixed ramp up the speed for a minute. Do this with all four eggs.
- Next mix in the flour and baking powder, don't over mix we don't want a stringy batter.
- Add the ground almonds and spice then slowly mix again.
- At this point add the calvados, this gives it a really great background flavour.
- Fold in the currents and the apple then pour into a deep cake tin
- Cook on gas 3, 160f four an hour after which take it out and sprinkle a little sugar on top.
- Put back in the oven for another 15
- Take out and check with a skewer, then allow to cool for ten minutes before removing from tin.
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