Dorset double apple cake
Filled to the brim with juicy bramley apples, you might just turn into one after a slice of this cake.
Serves 8 Total Time 1hr 10 mins
- 220g wholemeal spelt flour
- 2 tsp baking powder
- 1 tsp ground allspice or cinnamon
- 120g dark muscovado sugar
- 150g lightly salted butter, melted
- 2 eggs, lightly beaten
- 500g bramley apples, cores removed and cut into large chunks
- Preheat the oven to 180°C/160°C fan/Gas Mark 4 and grease a 20cm cake tin.
- In a bowl, mix together the spelt flour, baking powder, ground allspice or cinnamon and 100g of the sugar.
- Add the melted butter and beaten eggs, stirring until fully combined.
- Stir the apple chunks into the mixture, pour into the prepared cake tin and spread out evenly. Sprinkle the remaining sugar over the top and bake for 1 hour.
- Leave to cool for a few minutes, then remove from the tin and serve warm, or leave to cool on a wire rack.
Tom’s tip: “Leave the skin on the apples! It contains essential fibre and nutrients for good health. Keep the cores in the freezer until you have a jar full to make cider vinegar.”