This is a light, plain cake, with a hint of apple flavour. Cider cakes are teatime favourites in cider-producing areas and many recipes use bicarbonate of soda as the raising agent. To activate it, you need an acidic ingredient and dry English cider does the job perfectly. Extract taken from Paul Hollywood’s British Baking by Paul Hollywood, £25.00, Hardback Photography © Peter Cassidy
Heat the oven to 180°C/Gas 4. Grease a deep 18cm round cake tin and line the base with baking parchment.
Beat the butter and sugar together with a handheld electric whisk until pale and fluffy, then beat in the eggs one at a time. Sift the flour, bicarbonate of soda and cinnamon together.
Fold about a third of the flour mix into the whisked mixture, then fold in half of the cider, with a large metal spoon or spatula. Fold in another third of the flour, then the rest of the cider. Finally fold in the remaining flour until evenly combined.
Transfer the mixture to the prepared cake tin and gently level the surface. Bake for 30–40 minutes, until a skewer inserted in the centre comes out clean.
Leave the cake to cool in the tin for 20 minutes, then turn out onto a wire rack and set aside to cool completely. Dust with icing sugar to serve.
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