#Baking: #Dorset Apple Cake

DorsetAppleCake1A little while ago Alan sent me a couple of little recipe booklets he’d purchased in Dorset to further initiate me into life in that area as I will soon be joining him there. The recipe for Dorset Apple Cake caught my eye and, though I had planned on trying these recipes out upon returning to the UK, I found myself wanting to recreate this refreshing cake here in the US. So, I braved the Florida heat all day and in the evening as it cooled down I set my oven to the 375° mark to preheat it and got to working on my cake!

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I bought some beautiful Granny Smith Apples to use in this recipe and have decided that I will post the adaptation in American style measurements for my American followers to recreate at their leisure.

the recipe booklet

This was the booklet Alan sent me. Isn’t it cute?

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So, gorgeous green Granny Smiths and we begin…

DORSET APPLE CAKE RECIPE
Adapted from Favourite Dorset Recipes: Traditional Country Fare by Amanda Persey

INGREDIENTS

  • 1 cup self-rising flour
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup super fine (caster) sugar
  • 1/2 lb cooking apples, peeled, cored and diced
  • grated rind of one lemon
  • 1 medium egg, beaten
  • 1/4 cup golden raisins (optional)

DIRECTIONS

Set oven to 375°. Sufficiently grease an 8 inch round cake tin. Put the flour into a large bowl and with your hands rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar, diced apple, lemon rind and egg and mix well. Add and stir in the golden raisins, if desired. Put the mixture into the cake tin and bake for 30 to 40 minutes until golden in color.

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Processed with VSCOcam with f2 presetThis cake is tart and delicious, can be served warm with cream or custard, or cold with butter for tea. I think I may need to make another one very soon!

ENJOY!

 

Linked up to: Share Your Cup Thursday #95

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To Conclude…

Image

So, rather later than ever intended, here is perhaps the best shot of mine from the Gaga-esque portion of the photo-shoot I did with my other half Nadia, and colleague Maartje,….it’s the most surprising result from the pictures that were taken because of it’s spontaneous nature!

The afternoon was a warm one, in Simon Nash’s Slogical Photography Studio, in the Pen Mill trading estate area of Yeovil, and we’d had the electric fans going to keep ourselves, and our model cool – and it was merely one of those ‘what happens if?’  moments where I suggested to Maartje to deliberately turn and face the fan blowing at her, having noticed the movement it was giving her hair…and she adopted this rather striking pose, just at the right moment?! I hadn’t really taken much notice how much of the studio background was entering the shot, since I knew I had to capture this particular instant. And yet,  feel it kind of suits the direction I was going with in the set-up anyhow, thankfully!!

(Outfit model’s own, apart from lace gloves, coloured tights and wrap-around shades)

A little taste of autumn…

 

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Apple Crisp

Adapted from Betty Crocker’s Cookbook
New and Revised Edition, Seventh Printing 1982

Ingredients

  • 4 cups sliced tart apples (about 4 medium)*
  • 2/3 cup packed brown sugar
  • 1/2 cup all-purpose flour**
  • 1/2 cup oats
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/3 cup butter, softened

Directions

Heat oven to 375°. Arrange apples in a greased square pan, 8x8x2 inches. Mix remaining ingredients; sprinkle over apples.

Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and, if desired with cream or ice cream.

6 SERVINGS

*I used Yakima Gala Apples for this crisp but the best ones to use in my opinion are Granny Smith for their tart flavour.
** Self-rising flour can be used in this recipe.

Here is a collage of how I put this all together, Enjoy!

applecrispcollage

1. Gala apples, 2. sliced and ready to be arranged, 3. Arranged in baking dish, 4. Dry ingredients for
crumble, 5. with butter added to make the crumble.

…and voila! The finished product…

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