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Dorset Apple Cake with a Crunchy Sugar Topping
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This moist Dorset apple cake, based on a traditional recipe, has a wonderful topping of sliced apples dredged with sugar. Great for a teatime treat.
1 large Bramley apple, about 225g
225g self raising flour
1 tsp baking powder
½ tsp mixed spice
125g cold butter, diced
125g caster sugar, plus 1 tbsp for dredging
Finely grated zest of 1 lemon
2 medium eggs, beaten
Serve the cake warm with vanilla ice cream for a delicious dessert.
Typical values per serving:
This recipe was first published in April 2008.