Father’s Day is celebrated in many counties to complement Mother’s Day, a modern event from the early 2oth century, Not to be confused with mothering Sunday a medieval holiday. This event usually falls on the third Sunday in June, and as my parents live in Dorset, we decided to make a Dorset apple cake to celebrate. This cake was actually made by my daughter from the recipe on BBC goodfood website, and it is a traditional West country treat in many tea shops of the area.
Dorset Apple Cake
by Edd Kimber for BBC goodfood
Makes about 8 slices
225g self-raising flour – 8p
2 teaspoons ground cinnamon – 2p
115g unsalted butter, diced and chilled, plus extra for greasing – 41p
115g light brown sugar – 24p
1 large egg, beaten – 15p
6-8 tablespoons milk – 1p
225g Bramley or Granny Smith apple, peeled, cored, diced and half sliced – 70p
100g sultana – 30p
2 tablespoons demerara sugar (optional) – 5p
These prices are an estimate and total £1.96
Heat the oven to 180C or Gas mark 4. Grease and line a deep 20cm cake tin with baking parchment.
Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs.
Stir in the light brown sugar. Beat in the egg followed by 6 – 8 tablespoons of milk – you want to achieve a smooth, thick batter.
Add half the apples and all sultanas and mix to combine. Scrape the batter into your prepared tin and gently level out.
Arrange the sliced apples on top then sprinkle over the demerara sugar and bake in the oven for 30-40 minutes or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 15 minutes and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard or with your afternoon cup of tea.
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