Heat the oven to 180°C/Gas 4. Grease a deep 18cm round cake tin and line the base with baking parchment.
Step 2
Beat the butter and sugar together with a handheld electric whisk until pale and fluffy, then beat in the eggs one at a time. Sift the flour, bicarbonate of soda and cinnamon together.
Step 3
Fold about a third of the flour mix into the whisked mixture, then fold in half of the cider, with a large metal spoon or spatula. Fold in another third of the flour, then the rest of the cider. Finally fold in the remaining flour until evenly combined.
Step 4
Transfer the mixture to the prepared cake tin and gently level the surface. Bake for 30–40 minutes, until a skewer inserted in the centre comes out clean.
Step 5
Leave the cake to cool in the tin for 20 minutes, then turn out onto a wire rack and set aside to cool completely. Dust with icing sugar to serve.
Ingredients
MetricImperial
For the cake
100gUnsalted Butter (softened)
100gBillington's Unrefined Light Muscovado Sugar
2Egg(s) (free range) (large)
225gAllinson's Plain White Flour
1 tspBicarbonate of soda
1 tspCinnamon (ground)
150mlCider (dry)
Icing sugar (for dusting)
Nutritional information per 77g serving
Energy 280cal
Fat 12g
of which Saturates 7g
Carbohydrates 36g
of which Sugars 15g
Protein 4.8g
Salt 0.43g
1 Baker Ratings
Made today, easy and turned out well, had some left over cider, added slightly less than 150 ml, would bake again 😊
