A&nbsp;piece of this cake is made even tastier with a scoop of clotted cream.

Easy

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Apple(s) (bramley, large)

Lemon zest (from 1 lemon)

Lemon juice (from 1 lemon)

Butter (salted) (softened)

Billington's

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Forget other light brown soft sugars, Billington’s Unrefined Light Muscovado sugar is incomparable with its hints of unique warm honey colour and creamy fudgy flavour, making it one of the finest light brown sugars in the world.
Why do we recommend Billington’s? This sugar is a superior substitute in any recipe calling for soft brown sugar as it will add rich and deep flavour to all your bakes. Boasting the chewiest, gooiest cookies, perfect gingerbread, biscuits and a host of savoury dishes too, it screams versatility.
Billington’s unrefined sugars are produced with the aim of locking in, rather than refining out, the natural molasses of the sugar cane. It is this difference that gives Billington’s its unique richness, aroma, depth of flavour and natural colour that we love.

Billington's Unrefined Light Muscovado Sugar

Egg(s) (free range) (large, beaten)

Almond extract

Allinson's

Self-raising white flour is ideal for cakes, cookies and muffins, where a light and airy texture is required. The shelf life of self-raising flour is shorter than other flours as the raising agent will absorb moisture from the air over time

Allinson's Self Raising Flour

Almonds (ground)

Baking powder

Milk (whole)

Almonds (flaked)

Looking to add crunch to your bake? You are going to want to try Billington’s Unrefined Demerara Sugar. Unlike regular brown sugar, which is in effect, refined white sugar lightly coated in molasses, Demerara has a natural caramel-esque flavour that has been locked in.
Due to the large grains, this sugar brings ALL the crunch to delicious bakes such as fruit crumbles and biscuits, also adding dreamy, warm caramel notes to any cup of coffee. That’s your next coffee morning sorted.

Unrefined demerara sugar

Apple and almond, a match made in heaven, especially within a cake Add a scoop of clotted cream when serving for the perfect afternoon treat.

Dorset Apple and Almond Traybake Recipe

Preheat the oven to 180C (fan 160C, gas mark 4). Grease and base line a 27cm x 20cm baking tray.

Toss the sliced apples with the lemon juice and put to one side.

In a large bowl beat together the butter, sugars, eggs, almond extract, lemon zest, flour, ground almonds, baking powder and milk until smooth using an electric whisk.

Evenly spread half the cake mixture into the baking tray and scatter over the apples, leaving any lemon juice behind.

Top with the remaining cake mixture, don’t worry if the apples peak through.

Sprinkle with flaked almonds and demerara sugar and bake in the oven for 50 minutes until golden and springs back when touched, cover with foil if browning too much.

Leave to cool in tin for 15 minutes before turning out, removing the paper and cutting into 12.

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I bake this most weeks for my village pavilion tea & cake mornings on a Saturday and it’s become a firm favourite. I cut down the sugar by 40% and decrease the flour by 25g, whilst increasing the ground almonds by 25g. The recipe also works wonderfully with pear instead of apple. Rather than slice the fruit and preserve with lemon juice, I simply slice the fruit with a peeler straight into the mixing bowl with the cake batter and then give it ten seconds mixing prior to pouring it into the tin.

Everyone loves it :) comes out great with GF self raising flour as well x

A brilliant bake! I made this with dessert apples sliced. The mixture is very thick - but works well and rises a treat.

Totally agree with others who have said halve the sugar and halve the almond essence. I didn't add any essence at all because I didn't have any and it still tasted nice and almondy.  I actually put in less than half the sugar because I just used the caster sugar and forgot the muscovado!  And it STILL tasted perfectly sweet.  I added a little vanilla essence and some lemon juice to enhance the flavour.  Delicious.

Just a note.  I used to be a food teacher and we did experiments with cake mixtures to understand the functions of ingredients.  In the cakes where we put just half quantity of sugar the kids were surprised by how nice they were.  They said they really wouldn't have known the sugar had been halved.

Dorset apple and almond traybake

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