Living in Dorset and near to the Devon border, Apple cake is on offer in most tearooms and cafes. There are so many different versions- some with apple on top and some with it folded into the cake. With a wonderful selection of local ciders in Dorset and neighbouring Somerset, I find myself creating different ways to use this aromatic and pungent golden liquid.It always adds such a beautiful rich flavour to both savoury and sweet dishes.
Cooking the apples and pears in this way creates a lovely flavoursome ‘jam’.
- 100mls dry cider
- 2 eating apples, peeled, cored & cut into small chunks
- 1 pear, peeled, cored & cut into small chunks
- 1 tsp lavender flowers
- 220g margarine
- 220g soft brown sugar
- 220g wholemeal flour
- 3 eggs, beaten
- Put cider, apples, pears and lavender into pan over a medium heat, to soften fruit.
- Bring to boil and stirring regularly, boil for about 10 -15 minutes until the cider has reduced and you have a thick chunky ‘jam’.
- Leave to cool.
- Cream margarine and sugar until light and shiny, and slowly beat in eggs, adding a tablespoon of flour between each egg.
- Fold in the rest of the flour gently.
- Add the ‘jam’ and fold in carefully.
- Pour into lined 1lb loaf tin and bake 180c /gas mark 4, for about 45 minutes until the middle of the cake springs back when gently pressed.
- Serve warm or cold with a big spoonful of clotted cream.