APPLE AND WALNUT CAKE UK RECIPES

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DORSET APPLE CAKE RECIPE - DELICIOUS. MAGAZINE



Dorset apple cake recipe - delicious. magazine image

A regional apple cake recipe deserving of global pleasure. This cake is made with fresh bramley apples, lemon juice and zest. Serve with clotted cream. (If you love a chunky apple cake, take a look at our similar apple, raisin and cider cake.)

Provided by delicious. magazine

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield Serves 8

Number Of Ingredients 9

225g butter, softened, plus extra for greasing
450g Bramley apples
Finely grated zest and juice of 1 lemon
225g caster sugar, plus extra for dredging
3 large eggs
225g self-raising flour
2 tsp baking powder
25g ground almonds
1 tbsp demerara sugar

Steps:

  • Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep 23-24cm springform cake tin and line with baking paper. Peel, core and cut the apples into 1cm pieces, and toss with the lemon juice.
  • Using an electric hand whisk, cream together the butter, caster sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a little flour with each addition to keep the mixture smooth.
  • Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Drain the apple pieces well, then stir into the mixture.
  • Spoon into the prepared cake tin, lightly level the top and sprinkle with the demerara sugar. Bake in the oven for 1 hour or until well-risen, brown and a skewer inserted into the centre of the cake comes out clean. If the cake starts to look a little too brown, cover with a sheet of baking paper after about 45 minutes.
  • Leave to cool in the tin for 10 minutes. Remove the cake from the tin and place on a serving plate. Dredge heavily with the extra caster sugar. Cut the cake into generous wedges and serve warm with a spoonful of clotted cream, if you like.

Nutrition Facts : Calories 518kcals, FatContent 28.6g (15.9g saturated), ProteinContent 6.8g, CarbohydrateContent 62.6g (41.1g sugars), FiberContent

MARY BERRY'S APPLE CAKE RECIPE - BBC FOOD



Mary Berry's apple cake recipe - BBC Food image

Mary Berry's ultimate apple cake – a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting. You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6–8

Number Of Ingredients 9

225g/8oz baking spread, straight from the fridge, plus extra for greasing
225g/8oz caster sugar
225g/8oz self-raising flour
1 tsp baking powder
4 large free-range eggs, beaten
2 eating apples, peeled, cored and grated (see Recipe Tips)
icing sugar, for dusting
150ml/5fl oz double cream
3 tbsp lemon curd

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with baking paper.
  • Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
  • Bake in the oven for about 25–30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins.
  • Meanwhile, make the filling. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
  • Dust the top with icing sugar to serve.

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