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Dorset Apple Cake with Badger Blandford Fly
A contemporary twist on an age-old classic. Serve on its own or with a crème anglaise flavoured with Blandford Fly. Serves 6-8
225g self raising flour
1 tsp baking powder
25g corn flour
110g golden caster sugar
225g cooking apples (peeled, cored and diced)
1 lemon (zest)
1 large egg
1 tbsp milk
50g sultanas (optional)
1 x large cooking apple
Soft brown sugar
Grease and line an 8” round cake tin.
Pre-heat oven to Gas Mark 5, 190ºc, 375ºf.
Sift flour, corn flour and baking powder into a mixing bowl.
Cut the butter into small pieces. Rub into the flour until the mixture resembles fine breadcrumbs.
Stir in the sugar, prepared apples, lemon zest and sultanas (if using) and bind together with the egg and milk.
Turn into the prepared baking tin, level the surface.
To decorate: cut segments from an unpeeled apple, soaked in lemon juice. Cut into thin slices and soak again. Arrange in a circle around the top of the cake and dust with soft brown sugar to make a crusty glaze. Bake in the oven for 30-40 minutes. Cool in the tin, before turning out onto a cooling wire.