Foodie News in Dorset this June By Andrew Diprose, Editor, Dorset Biz News Another busy month for Dorset’s food and drink sector. Here’s a bite-sized selection of our latest stories on Dorset Biz News. Just click on the links to read more… How Liam Childs’ …
Have you had trouble when trying to find your local Fishmongers in Dorset? It wasn’t that long ago that finding somewhere to buy fresh fish outside of a supermarket was difficult, especially in East Dorset. Since the pandemic forced the first lockdown in March 2020, …
Review of Terroir Tapas in Southbourne Its wonderful to live so close to the thriving Southbourne high street, full of delicious local restaurants and bars but its been a while since we have had the time (and the forethought) to secure a table at Terroir …
Foodie News in May By Andrew Diprose, Editor, Dorset Biz News Phew, what a busy month for Dorset’s food and drink businesses. Here is my roundup of the Foodie News in May. A new restaurant on its way in Wimborne, we profile Dorset’s latest gin …
The Best Toad in the Hole Recipe This has been a firm family favourite for many years and is a simple recipe that can feed just 2 or 4 people, or be easily made to feed groups of 10 or more. Toad in the Hole …
Easy Biscotti Recipe For those days when you want something sweet with your coffee, but you don’t quite want a big slice of cake, these little biscotti are the perfect treat. Traditionally Biscotti are a little Italian biscuit baked twice to make them wonderfully crisp. …
Award Winning Dorset By Andrew Diprose, Editor, Dorset Biz News It’s always good to celebrate success and – every Dorset Foodie reader knows – there’s lots to celebrate in our fantastic county. Businesses big and small have been collecting awards over the last few weeks …
Easter Recipes Over the years we have put together some delicious Easter recipes that are simple to make and are a great way to adorn your Easter table. Just select your favourite from our list below. Rolled Lamb Shoulder Roast Hot Cross Buns Hot Cross …
Recipe for Hot Cross Bun Bread and Butter Pudding This recipe for hot cross bun bread and butter pudding is a decadent way to use up your leftover hot cross buns and is a delicious desert to serve at the end of your Easter Sunday …
Creme Egg Brownies This recipe for Creme Egg Brownies is my take on a standard brownie recipe with the added bonus of some Creme Eggs baked into the top. With 3 different kinds of sugar in the brownie (plus the creme egg on top!), this …
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Here is a hugely popular recipe for the wonderful Dorset Apple Cake and is the perfect thing to use up those Autumnal apples. This is from a hand written recipe that has been kicking around our recipe books for a long time. I could say it is the true recipe for Dorset Apple Cake, but I would be wrong, because everyone has their own version and much intolerance abounds. Dorset Apple Cake is just a cake that has apples, brown sugar and sometimes cinnamon. The apples can be in the cake, on top, both on top and in the cake; it’s entirely up to you! It is also equally as good as a pudding with a good dollop of homemade custard top.
If you do use this recipe, please add comment below or even better please send us a photograph of your cake and we will pop it on our Instagam page. info@dorset.foodiefeed.co.uk
For the definitive on how to cook a perfect Dorset Apple cake, read Felicity Cloake’s article in The Guardian – we get a mention as well!
225g cooking apples, peeled, chopped, but remember to slice some for the top
Juice of ½ lemon
225g plain flour
1½ teaspoons baking powder
115g butter, diced
165g dark muscovado sugar for a dark Christmassy cake or light muscovado sugar for lighter cake or even golden demerara sugar will do (use 50g of this for the topping)
1 egg beaten
2–3 tablespoons milk
½ teaspoon ground cinnamon
Directions
Step 1Preheat the oven to 180°C/350°F (gas mark 4).
Step 2Grease and line a 7″, round cake tin. (How to line your tin video here)
Step 3Toss the apple with the lemon juice and set aside. Sift the flour and baking powder together then rub in the butter, until the mix resembles breadcrumbs.
Step 4Stir 115 g of the sugar, the apple and the egg, mix well, adding a little of the milk at a time to make a soft doughy mix.
Step 5Transfer into your tin.
Step 6In a bowl, mix the 50g of soft brown sugar, sliced apple and cinnamon, arrange on top of the cake mix.
Step 7Bake for 45–50 minutes. Leave to cool in the tin for 10 minutes, then transfer to a wire cooling rack.
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