John Torode continues his two-wheeled adventure of Dorset. This week, he’s pedalling inland to visit the beautiful Langham Wine Estate where we’re treated to a posh afternoon tea before John makes his version of a delicious Dorset apple cake!
For the apple compote
2 Granny Smith apples
1 Bramley apple
50ml maple syrup
2 tsp ground cinnamon
250g caster sugar
2 tsp vanilla extract
4 eggs, beaten
300g plain flour
1 heaped tsp baking powder
½ tsp grated nutmeg
Grease and line a 23cm springform cake tin
Peel the apples and cut each into 16 wedges. Place in a pan with the maple syrup and 50ml water. Bring to the boil and cook uncovered for 10 minutes until the Granny Smith apples are soft and the Bramley has become mush.
Add the cinnamon, give it a stir, then pour onto a plate and leave to cool
Preheat the oven to 180C, fan 160C, gas 4
Cream together the butter, sugar and vanilla until light and fluffy. Gradually add the beaten eggs then fold in the flour, baking powder and nutmeg.
Mix the apple compote into the cake mix and spoon into the cake tin
Bake for about 45 – 60 minutes, or until risen and golden brown. Allow to cool before removing from the tin.