Dorset Apple Cake, w/ Crème Anglaise, the Simply Luxurious approach
The Dorset Apple Cake, the tea treat chosen as most associated with the county of Dorset, in the SW of England, is a classic that has many variations. Adapted from Edd Kimber's recipe, this apple cake served with crème Anglaise (it seems only appropriate ;) and then of course a good cuppa tea is easy to make and delicious to enjoy.
Equipment
- 1 20 cm/7-8 inch round cake pan (or a 3" x 5" rectangular cake pan - can stretch to 6" in length.
Ingredients
Cake Batter
- 175 g all-purpose flour
- 35 g whole wheat/wholemeal flour (spelt flour is a substitute)
- 115 g unsalted butter, chilled, cubed best quality you can find (lard is traditionally used)
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamon
- 1/4 tsp salt
- 2 tsp baking soda
- 1 Tbsp cornflour
- 115 g light brown sugar
- 1 large egg
- 6-8 tbsp whole milk
- 1 tsp vanilla extract
- 2 apples (Opal is my choice, but choose what you love) peel, core, and cube
- 3-4 tbsp demerara sugar to put on top just before you begin baking
Crème Anglaise
- 1 cup whole milk or heavy/double cream
- 1 1/2 Tbsp caster/granulated sugar
- 1 large egg yolk (the yolk only)
- 1 vanilla bean's seeds (or 1 tsp vanilla extract)
Instructions
Cake
- Preheat the oven to 180 C/350 F.
- In a medium mixing bowl, using your hands, mix together the flours, butter (cube it first - smaller will be easier), spices, salt, baking soda and cornflour until it forms a breadcrumb like texture.
- Add the sugar (brown sugar) and mix together again.
- Using a hand mixer or a standing mixer, mix together the above ingredients you have already combined with your hands that resemble breadcrumbs, and now add the egg, vanilla and gradually add the milk. You may not need all of it. You want to mix slowly until a thick batter forms.
- Prepare the apples - cutting them into cubes (peeled and cored), small bite size. Do not grate the apples. You want to see them. You want to taste them, which is why you want to choose an apple you enjoy eating as you will taste its flavor, albeit cooked and thus softened.
- Now add the apples to the batter and mix with a wood mixing spoon until evenly distributed throughout the batter.
- Prepare the cake pan you prefer. I used my French 3" x 5" rectangular cake pan and still had enough batter left over for a small single cake if I wanted to make it. There is enough batter for a full cake - 7-8" in diameter.Whichever you choose, eliminate any headaches of trying to remove the cake from the pan and line it with parchment as you see in the photo.
- Put the batter into the baking pan, and fill about 2/3 - 3/4 of the way up the sides of the pan.
- Now sprinkle as much or as little of the Demerara sugar that you want on top. I like to cover the entire top of the cake as it gives a nice crunchy topping that provides a different and complementary texture to the cake and apples.
- Bake for 40-50 minutes. Checking the center to ensure cooked through, but don't overbake as it will dry out the apples. For a round cake pan, you may only need to cook it 30-40 minutes as the surface areas is larger and the filling thinner. So check often as you hit the 30 minute mark. If the top begins to get too brown, but the cake itself is not baked through yet, simply cover the top with tin foil for the remainder of the baking period.
- Remove when just cooked through. Let cool for 10 minutes and then remove to place on your serving platter.
Créme Anglaise
- Split the vanilla bean and scrap the seeds out into the milk that you will have poured into the small sauce pan. Leave the bean in the milk as well and add the sugar. Bring to a medium heat.
- Whisk your egg yolk just to break down the yolk, but not to the point of frothiness.
- Once the milk mixture is warm, take a tablespoon of it and add it to the egg yolk to temper. Mix together and then add the yolk that was tempered into the milk mixture and whisk gently until the right thickness is reached. You don't want the yolk to scramble, so keep the heat at medium. You will know the crème anglaise is done when you can run your finger on the back of a spoon through the crème and it leaves a clear line, so somewhat opaque, but not like frosting.
- Remove from the stove and pour into a serving vessel. Cover with plastic wrap and place in the refrigerator until ready to pour on the cake servings to be enjoyed.
Serving
- Slice as thick as you prefer. This is cake after all and not bread, so 1-2 inches in thickness. Pour some Créme Anglaise either next to the cake slice on the plate or on the top. Pair with a hot cuppa tea, and enjoy.
