Dorset apple and almond traybake
11 Reviews
About the bake
A piece of this cake is made even tastier with a scoop of clotted cream.
Ingredients
- 2Apple(s) (bramley, large)
- Lemon zest (from 1 lemon)
- Lemon juice (from 1 lemon)
- 220gButter (salted) (softened)
- 150gBillington's Unrefined Golden Caster Sugar
- 100gBillington's Unrefined Light Muscovado Sugar
- 4Egg(s) (free range) (large, beaten)
- 2 tspAlmond extract
- 250gAllinson's Self Raising Flour
- 100gAlmonds (ground)
- 2 tspBaking powder
- 1 tbspMilk (whole)
- 3 tbspAlmonds (flaked)
- 1 tbspUnrefined demerara sugar
Method
Step 1
Preheat the oven to 180C (fan 160C, gas mark 4). Grease and base line a 27cm x 20cm baking tray.
Step 2
Toss the sliced apples with the lemon juice and put to one side.
Step 3
In a large bowl beat together the butter, sugars, eggs, almond extract, lemon zest, flour, ground almonds, baking powder and milk until smooth using an electric whisk.
Step 4
Evenly spread half the cake mixture into the baking tray and scatter over the apples, leaving any lemon juice behind.
Step 5
Top with the remaining cake mixture, don’t worry if the apples peak through.
Step 6
Sprinkle with flaked almonds and demerara sugar and bake in the oven for 50 minutes until golden and springs back when touched, cover with foil if browning too much.
Step 7
Leave to cool in tin for 15 minutes before turning out, removing the paper and cutting into 12.