 Officially crowned Dorset's National Dish, Greg's winning recipe is a contemporary twist on an age-old classic. Serve on its own or with a crème anglaise flavoured with Blandford Fly. Serves 6-8.
Method:
Grease and line an 8 (Inch) round cake tin. Pre-heat oven: Gas Mark 5, 190c, 375f. Sift flour, corn flour & baking powder into a mixing bowl. Cut the butter into small pieces. Rub into the flour until the mixture resembles fine breadcrumbs. Stir in the Sugar, prepared apples, Lemon zest and sultanas (if using) and bind together with the egg and milk. Turn into the prepared baking tin, level the surface.
To Decorate the Cake: Cut segments from an unpeeled apple, soaked in Lemon juice. Cut into thin slices and soak again. Arrange in a circle around the top of the cake and dust with soft brown sugar to make a crusty glaze. Bake in the oven for 30-40 Minutes. Cool in the tin, before turning out onto a cooling wire.
Ingredients:
7oz/225g Self Raising Flour + One Teaspoon of Baking Powder
1oz/25g Cornflour
4oz/110g Butter
4oz/110g Golden Caster Sugar
1/2 1b/225g Cooking Apples (Peeled, cored & Diced)
1 Lemon (Zest)
1 Large Egg & 1 Tablespoon Milk
2oz/50g Sultanas (Optional)
To Finish:
1 x Large Cooking Apple/ Fresh
Lemon Juice/ Soft Brown Sugar
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 10879 |
2583 |
32.7 |
414 |
101 |
14.4 |
2 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Greg Coomer
Winner of the Dorset's National Dish Competition 2006
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