Jo Pratt's Somerset apple and sultana cake is served with ginger and vanilla cream. For more traditional British cake recipes, be sure to check out our top 10 collection !
Ingredients
- 100 g3½ oz sultanas
- 6 tbsp ginger liqueur
- 350 g12¼ oz peeled and cored Bramley apples (weight after peeling and coring)
- 275 g9¾ oz plain flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- Pinch of salt
- 125 g4½ oz soft light brown sugar
- 125 g4½ oz butter, melted
- 2 large eggs, beaten
- 175 ml6¼ fl oz milk
- 50 g1¾ oz Demerara sugar
To serve:
- 200 ml7 fl oz double cream
- 1 vanilla pod, seeded
- 2 -3 tbsp ginger liqueur
- 1 eating apple
- 2 tbsp caster sugar
- Knob of butter
Method: How to make Somerset apple and sultana cake
Pre-heat the oven to 190C/170C fan/Gas 5.
Grease and line the bottom of an 18cm deep loose bottomed cake tin.
Chop the apples into a rough 1 cm dice.
Sift together the flour, baking powder, cinnamon and salt into a large mixing bowl and then stir in the sugar.
Stir the eggs and melted butter into the milk. Pour this into the bowl and very briefly stir in. It doesn’t need to be really smooth. Remove the sultanas from the liqueur and add to the cake mixture (reserving the liqueur) along with the chopped apples. Spoon into the prepared tin and scatter with the Demerara sugar.
Smooth over the top and cook for 50 minutes - 1 hour until the top is golden, and the middle of the cake feels springy.
Leave the cake to cool in the tin for 20 minutes before removing from the tin.
Place the reserved ginger liqueur from the sultanas into a saucepan and add 2 tablespoons caster sugar. Bring to the boil and allow to reduce to a syrup consistency.
Whisk the cream with the vanilla seeds and ginger syrup until thickened.
Cut the apples into slim wedges and remove the core. Heat a frying pan and add the butter. Once bubbling, quickly fry the apple on both sides until golden. Sprinkle over the remaining 2 tablespoons caster sugar and add a splash of water. Cook to create a sticky glaze over the apples.
Serve the cake warm, cut into wedges with a spoonful of the cream, a few caramelised apple wedges and a drizzle of the ginger syrup.
