Traditional Dorset Apple Cake
225g butter, softened
225 castor sugar (plus extra for decoration)
3 large eggs
225 self raising flour
2 teaspoon baking powder
25g ground almonds
450 cooking apples (peeled, cored and chooped into small pieces, then tossed in lemon juice)
If so desired - Clotted cream to serve
Preheat oven to 180 degrees C (Gas Mark 4) Grease a deep 24 cm cake tin
Cream together butter and sugar in a bowl until pale & fluffy.
Add eggs one at a time (If the mixture curdles add a spoonful of flour and stir))
Stir in the remaining flour and the baking powder and fold in the ground almonds. Add the chopped apple pieces and mix well together.
Spoon into the prepared tin, smooth over the top with the back of the spoon.
Bake in oven for approx 1 hour (until well risen and brown and a skewer inserted into the middle comes out clean.) It is important that the cake is well cooked or the bottom will be soggy (due to the apples).
If the cake starts to look a little too brown, cover with a sheet of baking paper or foil (after about 45 minutes).
Leave to cool in the tin. Turn out and dust with extra castor sugar.
It is delicious if served without cream but that would make it extra special.
This mixture also makes delicious muffins.