I was looking for some apple recipes to use up the harvest from our Bramley Apple tree - and couldn't resist the Dorset connection. It's not a bad cake either!
225g self-raising flour
115g unsalted butter, diced and chilled, plus extra for greasing
165g light brown sugar (50g for topping)
1 large egg
4 tbsp milk
225g Bramley or Granny Smith apple, peeled, cored and diced
1. Heat the oven to 180C/160C fan/ gas 4. Grease and line a deep 20cm cake tin with baking parchment. Or you can use a rectangular tin for a tray bake – whatever you prefer.
2. Sift the flour into a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in 115g of the light brown sugar. Beat in the egg followed by 2-3 tbsp of milk – you want to achieve a smooth, thick batter.
3. Add the apples and sultanas and mix to combine. Scrape the batter into your prepared tin and gently level out. Sprinkle over the 50g brown sugar and bake in the oven for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean.
4. Allow to cool in the tin for 15 minutes and then carefully turn out onto a wire rack to cool further. Dust with icing sugar if you feel like being fancy.
Can be served still warm with a little custard (so I'm told).