Somerset apple cake

Name: Somerset apple cake
Yield: Makes 1 medium cake
Cuisine: British
Ingredients: 170 g soft brown sugar; 80 ml pomona or kingston black; 3 medium eggs, beaten; 230 g unsalted butter, softened, plus extra for greasing; 600-700 g cooking apples, peeled, cored and cut into smallish chunks; 3 eating apples, peeled, cored and sliced; 1 tsp mixed spice; 240 g self-raising flour, sifted; 1 tbsp honey; 2 tbsp demerara sugar

Preparation info

Makes
1
medium cake

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

All the apple-growing regions of the UK have their own versions of this cake. This is ideal to serve as a dessert with ice cream, clotted or thick cream. I’ve used Pomona or Kingston Black here which are apple liqueurs made by Julian Temperley in Somerset. If you can’t get hold of either of these, simmer 250ml of cider until reduced to 80ml and use this instead.