Somerset cider and apple cake recipe

West Country man Martin Blunos uses traditional cider and apples in this light, delicious cake. For extra West Country-ness serve with clotted cream. 

Ingredients

To serve

Details

  • Cuisine: British
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 50 mins
  • Serves: 8

Step-by-step

  1. Set oven to 170C/150C fan/gas 3. Butter or oil spray a 20cm round cake tin and line the base with a disc of baking parchment.
  2. Warm the cider a little. Soak the sultanas in it for about 20 minutes. Finely slice the apples and dribble over 2 teaspoons of the brandy - toss well.
  3. Sieve the flour, baking powder, salt and cinnamon into a bowl.
  4. Cream the sugar and butter for about 5 minutes, in a machine, until pale and fluffy. Beat the eggs and add a little at a time to the creamed butter and sugar.
  5. Fold the dry ingredients, the lemon zest and the sliced apples together.
  6. Stir in the soaked sultanas, along with any remaining cider
  7. Spoon the mixture into the prepared tin, level off, sprinkle with the demerara sugar and bake for 45-50 minutes, or until a skewer comes out clean.
  8. Cool in the tin, then a wire rack until completely cold.
  9. Can be served cooled as a cake or warmed through as pudding along with lots of clotted cream and a splash more brandy.

More Martin Blunos recipes

Pomegranate and ginger jellies

pomegranate kasha

halibut steaks

 

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