Old Dalby Apple and Cinnamon Cake

***POST IN PROGRESS***

 

 A decadantly moist cake, which is equally delicious served warm or cold.

Optional overnight soaking of sultanas in sherry

Ingredients

700g cooking apples, or a 50/50 mix of cooking and dessert apples (yields 550-575g thinly sliced apples - either all Bramley (3-4 large) or 2 large Bramley and 2-3 small dessert apples (e.g. Coxes, Gala etc.). Best sliced on a mandolin or food processor, 2-3ml thin.

Juice of 1 small lemon (2 tbsp)

1 tbsp ground cinnamon

1.5 tbsp golden caster sugar (or to taste)

100g sultanas

75g sherry (e.g. Harvey's Bristol Cream / Croft Original) - optional

225g salted butter, softened

250g golden caster sugar

4 large eggs

1 tbsp vanilla extract

350g self-raising flour

2 tsp baking powder

pinch of salt (optional)

1 tbsp cinnamon

Demerrara sugar to top (5-6 tbsp / 40-70g to taste)

Method

1. Preheat oven to gas mark 4 / 180C / 160C fan oven. Grease and line (with non-stick baking paper) a deep tin which is 22.5cm / 9 inches square.

2. Peel core and thinly slice apples thinly (2-3 cm) and toss with the lemon juice ASAP to prevent browning, and stir in the 1 tbsp cinnamon, and 1.5 tbsp sugar until evenly coated and set aside (it doesn't matter if they break up a bit). Tip: I find it easiest to peel, then slice on three sides on a mandolin until I get to the core, or you could peel, quarter, core, then drop into the top of a food processor with a slicing blade.

3. Cream the soft butter and sugar together until increased in volume, and lighter in colour (the longer the better for a lighter result). An electric hand blender makes this a much easier and quicker job.

4. Add the eggs one by one, and the vanilla extract and incorporate. (Don't worry if it starts to look split at any point, the flour will bring it together again).

5. Sift in the flour, cinnamon, baking powder and optional pinch of salt. Gently fold in with a large metal spoon or a spatula and stir in the sultanas and any juices.

6. Gently spread half of the cake batter into the lined tin, spread half of the sliced apple mix on it, then repeat and sprinkle over the demerrara sugar on top.

7. Bake for around 1 hour (check at 45 minutes) or until a skewer inserted in the middle of the cake comes out clean. Leave to cool for around 10 minutes, then turn out onto a wire rack to finish cooling. Delicious served warm with custard or cream, or cool on its own.