Dorset Apple Cake Recipe | olivemagazine

Name: Dorset Apple Cake Recipe | olivemagazine
Ingredients: 90g blanched hazelnuts lightly toasted; 170g butter room temperature, plus extra for the tin; 170g soft light brown sugar; 2 free-range eggs lightly beaten; 100g plain flour; 2 tsp baking powder; 2 tsp ground cinnamon; 1 tsp mixed spice; ¼ tsp ground cloves; 2 lemons zested; 3 Bramley apples peeled, cored and cut into 1 cm chunks (roughly 450g prepared weight); 2 tbsp cornflour; 2 tbsp demerara sugar; double cream to serve

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With a crunchy demerara sugar topping and a soft, lightly spiced dense sponge, this Dorset apple cake is easy to make and will last for up to five days

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Ingredients

90g blanched hazelnuts lightly toasted
170g butter room temperature, plus extra for the tin
170g soft light brown sugar
2 free-range eggs lightly beaten
100g plain flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp mixed spice
¼ tsp ground cloves
2 lemons zested
3 Bramley apples peeled, cored and cut into 1 cm chunks (roughly 450g prepared weight)
2 tbsp cornflour
2 tbsp demerara sugar
double cream to serve