Apologies everyone, there has been no blogging for a while, because one of the most fabulous things about Dorset is that there is no mobile phone signal nor wireless to blight our lovely, traditional English holiday. Now that I’m home contemplating my belly, maybe all those cream teas and pasties were a bit of a mistake, but oh dear what is it about the English seaside that makes you yearn for “High Tea” even if in these post-Enid Blyton days that consists more of cheesy chips rather than bloater paste and fruit cake?
We were in Dorset to celebrate my mother’s 80th birthday and celebrate we did…my god, there was dancing. I promise to post reviews of local restaurants (Oh, Hive beach cafe I miss you already) and a general review of Dorset as a holiday venue, but in the meantime, here is a replay of my own recipe for Dorset Apple Cake, which really is both easy and delicious. Go on try it…you’re worth it and it is definitely worthy of a spiffing, famous five style high tea.
Kim’s Dorset Apple Cake (as cooked by Kim and Louise for “Taste of Dorset” last year)
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
25g 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
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
The Bombay Boys 