Dorset Apple Cake with Chocolate Caramel – Best of British
Best of British comes back to the South West this month from London and has now reached the county of Dorset. The first and if truth be told, only thing that came to mind when thinking about Dorset speciality food was Dorset Apple Cake. Strangely, with all of my cookery books I didn’t have a single recipe for this. So, I resorted to the net and came up with this winner – voted the Dorset National Dish in 2006 by Greg Coomer.
Like many other people this year, I haven’t had nearly as many apples from my mother’s trees as normal, but I still have a few. I’d been mulling over an apple cake for a while and wanted to include a bar of Lindt Luscious Caramel in it. Easy peasy, I would adapt Greg’s cake of course. I made a larger quantity as I don’t have an 8″ cake mould, omitted the lemon peel, substituted chocolate for raisins and used cardamom sugar. I also substituted buckwheat for the specified cornflour and did my usual mix of flours. I also used, err, Cornish apples – shhhhh!
This is how I did it:
- Weighed out 10oz flour (4oz spelt, 4oz plain white, 2oz buckwheat) and sifted into a bowl with 2 tsp baking powder and 1/4 tsp bicarb of soda.
- Added 5oz cardamom (caster) sugar.
- Rubbed in 5oz unsalted butter until the mixture resembled breadcrumbs.
- Peeled, cored and diced 250g of tart apples (Cornish variety – label missing) stirring into the mixture to coat as I went along so the apples didn’t brown.
- Made a well in the centre and added 2 medium eggs and 2 tbsp milk.
- Stirred until all combined.
- Added a chopped 100g bar of Lindt Luscious Caramel and stirred in.
- Spooned into a 21cm cake mould.
- Cored and sliced one tart apple, but left the peel on.
- Drizzled over 1 tbsp lemon juice to stop the slices from browning, then arranged the slices on top of the cake.
- Scattered over 1 tbsp of soft brown sugar.
- Baked in the oven at 180C for 35 minutes.