Dorset Food Week kicks off with Apple Cake and a hangover

Last Saturday 23rd October, I had the great pleasure of doing a live cooking demonstration for the launch day of Dorset Food Week.

9.30am in Dorchester High Street, there I was trying to beat cold hard butter in to soft brown sugar whilst smiling and attempting to look authorative about all thinks baking. It was at this point, that I began to wonder whether the rather over-enthusiastic approach to the chablis the night before with my lovely cousins had been appropriate? Oh well, cake and hangover – ideal for a Saturday morning! I was ably assisted by Louise, who did a sterling job of battling with noisy generators and cold washing up water. We survived, despite the over-heating oven which helped me to produce “well-caramelised” muffins (a euphemism for slightly burnt!) Thank God I had made some in advance! Anyway, a lovely crowd were very supportive and watched whilst I produce my version of Apple Cake followed by Apple Muffins and a Hot Toffee Apple Pudding, they were definitely put in a better mood after we distributed tasters of our champagne and limoncello cocktail, which despite it being mid-morning got a good reception. Check us out on http://www.youtube.com/watch?v=0iqrDpFg4Vk or the lovely review that Sonia at the Maidenhead Advertiser has written

http://www.maidenhead-advertiser.co.uk/leisure/article-18428-watch-tv-contestant-launches-own-food-blog/

The Farmer’s market was excellent and touring the stands afterwards I bought some beautiful cheeses and honey, local ham and pates. What a great event, more places should support their local producers like that.  Anyway, if you’d like a go at making Dorset Apple Cake…here is the recipe. Muffins and Toffee Apple Pudding to follow later in the week.

Kim’s Dorset Apple Cake

(recipes also available on http://www.whatkimcookednext.com/) 

This spicy, moist apple cake can be served warm with custard or clotted cream or sliced cold. It is moist and delicious and best eaten within 2 days

Ingredients: 450g/1lb cooking apples, peeled, cored and diced, Juice of 1 lemon, 100g/4ozs unsalted butter,  175g/6ozs dark soft brown sugar, 2 large eggs, beaten,  3 tablespoons of golden syrup, 25 ground almonds  , 225g/8ozs plain flour  5ml/1 teaspoon mixed spice,  5ml/1 teaspoon cinnamon, 10ml/2 teaspoons baking powder     3 tablespoons buttermilk or milk. For the topping: 1 tablespoon of clear  honey,  1 tablespoon of Demerara sugar

 Equipment:    Mixing bowl, hand mixer (optional), sieve, 18cm/7inch round cake tin, greaseproof paper

 Method

1. Pre-heat your oven to Gas Mark 3/170Cor 150C for a fan oven
2. Line the bottom of your tin with greaseproof paper and butter the sides
3. Weigh out your flour, spices and baking powder in to a separate bowl
4. Peel, core and chop your apples in to small pieces and place in a bowl with the lemon juice – stir thoroughly to make sure all the apples are coated so that they do not go brown – set aside
5. In your large mixing bowl, cream the butter and the sugar using your hand mixer or by hand until it is fluffy and creamy
6. Add the eggs gradually, mixing thoroughly as you do so
7. Add the golden syrup and ground almonds
8. Place your hand mixer aside and using your sieve, sieve the flour baking powder and spices in to your large mixing bowl
9. Using a spoon or spatula gently fold the flour in to the mixture

10.  Fold in the buttermilk and the apples – DO NOT OVER MIX AS YOU WANT TO KEEP AS MUCH AIR AS POSSIBLE IN THE CAKE

11.  Turn the mixture in to your prepared tin and bake for 1 to 1 ½ hours depending on your oven. It should be well risen and firm to the touch

12.  Turn out on a rack to cool

13.  When the cake is cold, brush it all over with the clear honey and sprinkle with Demerara sugar

 OPTION: For a very grown-up version, whilst the cake is still warm, turn it upside down and make some holes in the bottom with a skewer and drizzle amaretto or brandy in to the cake.