Dorset Apple Cake with Chocolate Caramel

5 from 6 votes

Dorset Apple Cake with Chocolate Caramel

A not quite traditional recipe for Dorset apple cake. It swaps caramel chocolate for the more normal raisins. But oh what a lush result this gives.

Prep Time20

Cook Time43

Course: Afternoon Tea

Cuisine: British

Keyword: apples, cake, chocolate, fruit cake

Servings: slices

Calories: 345kcal

Author: Choclette @ Tin and Thyme

Ingredients

Cake

250 g wholemeal spelt flour (8oz)
50 g buckwheat flour (2oz)
2 tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
1 pinch fine sea or rock salt
150 g unsalted butter (5oz) fridge cold
150 g golden caster sugar (5oz) (I used cardamom sugar)
300 g cooking apples (10oz) (I used Cornish cooking apples)
2 medium eggs
2 tbsp kefir, buttermilk, sour milk or watered down yoghurt
100 g caramel chocolate (3 ½ oz) (I used Lindt Luscious Caramel)

Topping

1 dessert apple
1 tbsp lemon juice
1 tbsp demerara sugar

Metric - US Customary

Instructions

Cake

Weigh out the flours and tip into a large mixing bowl. Add the salt, baking powder and bicarb.
250 g wholemeal spelt flour, 50 g buckwheat flour, 2 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda), 1 pinch fine sea or rock salt
Cut the butter into small cubes, then add to the bowl. Rub the butter lumps into the flour with your fingertips until the mixture resembles breadcrumbs.
150 g unsalted butter
Add the sugar and stir.
150 g golden caster sugar
Peel, core and dice the apples finely. Add them to the bowl then stir into the mixture to coat so the apples don't brown.
300 g cooking apples
Make a well in the centre of the mix and break in the eggs. Add the kefir and stir from the inside out until everything is well combined.
2 medium eggs, 2 tbsp kefir, buttermilk, sour milk or watered down yoghurt
Chop the chocolate bar and stir the pieces in.
100 g caramel chocolate
Scrape the mix into a 23 cm (9 inch) round silicone cake mould or lined tin.

Topping

Core and finely slice the apple, but leave the peel on.
1 dessert apple
Drizzle the lemon juice over the top to stop the slices from browning. Then arrange the slices around the top of the cake.
1 tbsp lemon juice
Scatter the sugar over the apple.
1 tbsp demerara sugar
Bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 45 minutes or until an inserted skewer comes out more or less clean.

Notes

You can leave out the chocolate, but I highly recommend it.

It will keep well in sealed container for 4-5 days. But it's at its absolute best served warm on the day of baking with clotted cream.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition