Well it didn't start so bad. I ended up with several tons (note: exaggeration) of apples. They came in from different sides. It's the time for apples.
There are many lovely things you can do with them ... that is apart from just eating them as they are. The saying goes: "An apple a day keeps the doctor away!" That would mean I don't see the doctor for quite some time. I don't know whether that works. As far as I know, apples can't prevent accidents.
Anyway, you could use your apples for apple sauce, apple crumble, apple pancakes, apple porridge, many many other things and ... apple cake.
Now things are as follows. For quite some time there is a blog challenge going on. It's about the Best of British food and every month, there is a different region covered. The challenge is sponsored by The Face of New World Appliances and this month it is hosted by Karen from Lavender and Lovage with the theme Dorset. Have a look at London Unattached from Fiona as well.
Consequently this leaves me no chance as to bake a Dorset Apple Cake. I had a look at a few recipes and they all have some basic things in common. Apple is the obvious, but usually there are also some ground almonds in it.
That is the point were the marzipator and therefore the marzipan comes into play. It has to do with almonds anyway. So why not add some of it to the cake.
See for yourself!
450 g of apples, peeled, cored and chopped into small pieces (more or less)
Juice of 1 lemon
250 g flour
2 tsp baking powder
250 g butter (I was too lazy to measure, so I decided for a whole package)
150 g brown sugar
50 g ground almonds
100 g marzipan
Some extra sugar mixed together with ground cinnamon
Method (if you want to call it that way):
Well, what to do now. I could simply tell you to just throw all ingredients into a big bowl and mix thoroughly, but ...
Toss the pieces of apple in the juice and let them sit in it.
Sift the flour and the baking powder into a big bowl. Then start kneading in the butter and create some crumbles.
Add the sugar, the ground almonds and the marzipan. Crack open the eggs and release the content into the bowl, not bothering about separating and beating egg whites.
Now is the time to mix or knead it through thorougly. Do it as you want it. I used only my bare hands and did it as messy as possible. However, if you should decide to do the same, make sure you have the usual round (about 25 cm) cake tin greased and ready and the oven going at 180°C.
Naturally, the content of the bowl moves over to the cake tin.
Once managed, it goes into the oven for 50 minutes until it gets nicely browned.
By the way, this is now two cakes in a row, since my last post was about a cake as well. Should I rename to Baking Around the World?
When the cake is ready and you removed it from the oven, let it cool down a bit and then try your best to move it over to a plate without falling apart. I managed kind of.
After the cake was sitting safely on the plate, I simply couldn't resist to sprinkle some magic cinnamon-sugar on top.
I hope you enjoy the cake. If you have some nice clotted cream available, that would give it another boost. So ... go for it!
Otherwise, you may have the chance to get to Dorset and get a piece of Dorset Apple Cake in a nice tearoom (of course it will be without marzipan).
Near this place I know a nice tearoom. Whatsoever, there are many other nice things to see in Dorset along the Jurassic Coast and beyond. I want to come to an end of this post and leave you with some impressions of Dorset ...