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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


  1. Preheat the oven to 180°C/160°C fan/Gas Mark 4 and grease a 20cm cake tin.
  2. In a bowl, mix together the spelt flour, baking powder, ground allspice or cinnamon and 100g of the sugar.
  3. Add the melted butter and beaten eggs, stirring until fully combined.
  4. 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.
  5. 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.”

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