It’s autumn and it’s apple season! And what better way to celebrate than with a fluffy, low-sugar Dorset Apple Cake! Here is our recipe for the perfect fall cake – our fluffiest apple pie.
Ingredients for Dorset Apple Cake Recipe:
1 lemon the juice of
1 packet vanilla sugar
4 eggs, size L 4 egg whites and 2 yolks are needed
100 g brown sugar 1 tablespoon of it put aside
125 g wheat flour
1 tbsp baking powder
1 pinch of salt
100 ml milk
Wash and core the apples and cut them into wedges. If you like, you can peel them first. Put them in a small bowl and stir in the lemon juice and vanilla sugar so that the slices are all wetted. Leave them to stand for a while.
Preheat your oven to 330°F convection oven.
Whip the 4 egg whites into a really firm beaten egg white and set aside.
Put the two egg yolks and the brown sugar in a bowl and whisk by hand or machine until it is really frothy/creamy and the sugar has almost dissolved.
In another bowl, mix the flour with the baking powder and salt before adding the egg yolk mixture and gradually stirring in the milk. Finally, carefully fold in the beaten egg whites and then ⅔ of the apple slices and pour the batter into your greased and floured springform pan.
Now spread the remaining apple slices over the pastry and sprinkle the cake with the reserved brown sugar.
Bake for 45-50 minutes and test with a wooden stick. If none of the dough sticks to it, the cake is done.
Leave to cool for a quarter of an hour before removing from the tin and leaving to cool completely on a cooling rack.
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