Somerset cider and apple cake recipe
West Country man Martin Blunos uses traditional cider and apples in this light, delicious cake. For extra West Country-ness serve with clotted cream.
Ingredients
- 175 g sultanas
- 150 ml dry cider
- 280 g plain flour
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- 225 g unrefined caster sugar
- 180 unsalted butter
- 2 eggs (medium)
- 1 zest of a lemon
- 1 large cooking apple (peeled and cored)
- 2 Granny Smith's (peeled and cored)
- 2 tsp Somerset brandy
- 1 tbsp demerara sugar
- 6.2 oz sultanas
- 5.3 fl oz dry cider
- 9.9 oz plain flour
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- 7.9 oz unrefined caster sugar
- 180 unsalted butter
- 2 eggs (medium)
- 1 zest of a lemon
- 1 large cooking apple (peeled and cored)
- 2 Granny Smith's (peeled and cored)
- 2 tsp Somerset brandy
- 1 tbsp demerara sugar
- 6.2 oz sultanas
- 0.6 cup dry cider
- 9.9 oz plain flour
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- 7.9 oz unrefined caster sugar
- 180 unsalted butter
- 2 eggs (medium)
- 1 zest of a lemon
- 1 large cooking apple (peeled and cored)
- 2 Granny Smith's (peeled and cored)
- 2 tsp Somerset brandy
- 1 tbsp demerara sugar
- 1 cup clotted cream
- 1 tbsp Somerset cider brandy
- 1 cup clotted cream
- 1 tbsp Somerset cider brandy
- 1 cup clotted cream
- 1 tbsp Somerset cider brandy
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 8
Step-by-step
- Set oven to 170C/150C fan/gas 3. Butter or oil spray a 20cm round cake tin and line the base with a disc of baking parchment.
- Warm the cider a little. Soak the sultanas in it for about 20 minutes. Finely slice the apples and dribble over 2 teaspoons of the brandy - toss well.
- Sieve the flour, baking powder, salt and cinnamon into a bowl.
- Cream the sugar and butter for about 5 minutes, in a machine, until pale and fluffy. Beat the eggs and add a little at a time to the creamed butter and sugar.
- Fold the dry ingredients, the lemon zest and the sliced apples together.
- Stir in the soaked sultanas, along with any remaining cider
- Spoon the mixture into the prepared tin, level off, sprinkle with the demerara sugar and bake for 45-50 minutes, or until a skewer comes out clean.
- Cool in the tin, then a wire rack until completely cold.
- Can be served cooled as a cake or warmed through as pudding along with lots of clotted cream and a splash more brandy.
More Martin Blunos recipes
Pomegranate and ginger jellies
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