Eggless Dorset Apple Cake (perfect with Custard or Ice Cream

• servings: 8 servings
• active time: 25 minutes
• total time: 1 hour 5 minutes

Ingredients

240 g (8.5 oz) self raising flour

1/4 tsp baking powder

1/4 tsp mixed spice or Pumpkin Spice

120 g (4.2 oz) salted butter, at room temperature

120 g (4.2 oz) soft light brown sugar

300 g (10.5 oz) Bramley apples (peeled, cored weight), about 2 large ones

80 g (1/3 cup) buttermilk or natural yoghurt

3 Tbsp demerara sugar

Custard (clotted cream or ice cream)

Directions

Heat the oven to 180c„ƒ (160c„ƒ Fan/350f).

Grease and line a 20cm (8in) baking tin.

Chop up the apples into roughly 2.5cm (1in) cubes. Set aside.

In a large bowl, mix together the flour, baking powder and mixed spice.

Add the soft butter, and using your fingertips, lightly mix in the butter and the flour mix until you get a coarse, wet sand sort of mixture. Like making a crumble. If you prefer, you could do this part in a food processor, then transfer everything into the bowl to move on to the next step.

Stir in the sugar with a wooden spoon.

Toss in the apples and lightly mix with the wooden spoon.

Slowly add the buttermilk and stir to mix thoroughly.

Tip into your prepared cake tin and sprinkle the demerara sugar all over.

Bake for 50-60 minutes, until a skewer inserted in the middle comes out clean. Eggless cakes always need a little longer than you think.

Serve as suggested. Will keep for 3-4 days, stored in an airtight container.

Alternative: pour batter into 12 cupcake tin and bake for 35 minutes

Nutrition

• Calories: 310.32 kcal
• Total Fat: 12.61 g
• Saturated Fat: 7.82 g
• Sodium: 132.94 mg
• Total Carbohydrate: 46.66 g
• Dietary Fiber: 1.72 g
• Total Sugars: 22.32 g
• Protein: 3.68 g