Somerset apple cake

Somerset apple cake

By
From
Mark Hix On Baking
Makes
1
Photographer
Jason Lowe

All the apple-growing regions of the UK have their own versions of this cake. This is ideal to serve as a dessert with ice cream, clotted or thick cream. I've used Pomona or Kingston Black here which are apple liqueurs made by Julian Temperley in Somerset. If you can't get hold of either of these, simmer 250 ml of cider until reduced to 80 ml and use this instead.

Ingredients

Quantity Ingredient
230g unsalted butter, softened, plus extra for greasing
2 tablespoons demerara sugar
3 eating apples, peeled, cored and sliced
170g soft brown sugar
3 medium eggs, beaten
1 tablespoon honey
240g self-raising flour, sifted
1 teaspoon mixed spice
600-700g cooking apples, peeled, cored and cut into smallish chunks
80ml pomona
or 80ml kingston black

Method

  1. Prepare a loose-bottomed 24 x 6–8 cm deep cake tin by greasing it lightly and lining with greaseproof paper. Melt 60 g of the butter and pour over the base, scatter over the demerara sugar evenly and layer over the apple slices until the base is covered.
  2. Preheat the oven to 160°C.
  3. Cream the remaining butter and brown sugar together in a bowl until light and fluffy. Gradually beat in the eggs and honey. Gently fold in the flour and mixed spice, then stir in the Pomona and the cooking apples. Transfer to the cake tin and bake for 1¼ hours, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 15 minutes, then turn out and serve warm on its own or with thick cream.
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