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Apples, apples everywhere ~ and this is what we are doing with them at lily & fitch!

10/15/2013

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We are over-run by the bi-annual glut of juicy apples and once again the pots are bubbling with chutneys to last the year; sliced apples peeled and frozen to pull out over the year to use in crumbles and sauces and wonderful wafts of Spiced Apple Cake permeating throughout the house.  I thought that I would share this delicious recipe which has become a favourite.  Retrieved from the History books by Vicky from the 'West Dorset Foodie'; A local Dorset Cake made with Dorset (or Devon) Apples.




Dorset Spiced Apple Cake
225g cooking apples, peeled, chopped, but remember to slice some for the top
Juice of ½ lemon
225 grams plain flour

1½ teaspoons baking powder
115 grams butter
165 grams dark brown sugar (use 50g of this for the topping)
2 eggs beaten
2–3 tablespoons milk
½ teaspoon ground cinnamon
pinch of ground cloves

Method
  • Preheat the oven to 180°C/350°F (gas mark 4).
  • Grease and line a 7″, 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 sugar, the apple mix and the eggs, adding a little of the milk at a time to make a soft doughy mix.
  • Transfer into your tin.
  • In a bowl, mix  soft brown sugar, one sliced apple and cinnamon and cloves, 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.

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