Faff-Free Cooking with Jackie Johnson – Dorset Apple and Cinnamon Cake
My motto has always been ‘never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking
So todays treat is …. Dorset Apple and Cinnamon Cake – an autumnal treat!
225 g butter, softened, plus extra for greasing – you could use a mix of half butter/half margarine
225 g caster sugar, plus extra for dredging
3 large eggs
225 g self-raising flour
2 tsp baking powder
2 tsp cinnamon
25 g ground almonds
450g cooking apples – peeled cored and chopped
- Preheat the oven to 180C/Gas4 and grease and bottom line an 8 inch loose bottomed high sided tin. This is a ‘tall’ cake!
- Cream together the butter and sugar in a bowl until pale and fluffy. One at a time add the eggs. If the mixture curdles add a spoonful of flour and stir.
- Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. Add the chopped apple pieces and stir until thoroughly mixed.
- Spoon into the prepared cake tin, smooth over the top using the back of a spoon. 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. Serve the cake and dredge with extra caster sugar.
Just in time for autumn sunshine!