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Dorset apple and almond traybake

2 Reviews

About the bake

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

15Total Time
15Prep Time
50Bake Time
12Serves
Easy

Method

  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

    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.

  4. Step 4:

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

  5. Step 5:

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

  6. Step 6:

    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.

  7. Step 7:

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

Ingredients

    • 2 Apple(s) (bramley, large)
    •  Lemon zest (from 1 lemon)
    •  Lemon juice (from 1 lemon)
    • 220g Butter (salted) (softened)
    • 150g Unrefined golden caster sugar
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 4 Egg(s) (free range) (large, beaten)
    • 2 tsp Almond extract
    • 250g Self-raising white flour
    • 100g Almonds (ground)
    • 2 tsp Baking powder
    • 1 tbsp Milk (whole)
    • 3 tbsp Almonds (flaked)
    • 1 tbsp Unrefined demerara sugar

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