So last week I started the battle of the tray bakes with a raspberry and almond tray bake. This week was the turn of the Dorset apple tray bake, and oh my was it nice! The apples were sweet but not overpowering, the mixture was light and fluffy and the timing of it was just right.
Anyway, the recipe. This one is also from the BBC Good Food website (actually all three of the tray bakes are from there).
450g cooking apples (make sure they are cooking apples eating apples are too sweet and go too fluffy)
juice of ½ a lemon
225g butter (margarine does work)
280g caster sugar
2tsp vanilla extract
350g self-raising flour
2tsp baking powder
Demerara sugar to sprinkle
Preheat the oven to 180 or 160 fan. Grease and line a baking tin (approximately 27cm x 20cm x 3 or 4cm)
Peel, core and slice the apples (get help if you need it as they are quite fiddly) then squeeze the lemon juice on top (this helps to stop the apples from going brown while you do the rest of the cake. Don’t worry it will not ruin the taste of the apples themselves). Set the apples to one side.
Place the butter and sugar into a mixing bowl and mix until creamy. Then slowly add the eggs and vanilla. (At this point if you are using an electric mixer stop using it and do the rest with a spoon). Now add the baking powder and flour and mix until you see no white streaks anymore. Spread half the mixture (you don’t have to be exact) into the cake tin and then put half of the apple slices on top of that. Repeat the layers again, then sprinkle a little Demerara sugar on top before placing into the oven. Bake for 45-50 minutes until golden. Remove from oven and leave to cool for at least 15 minutes, then put onto a wire rack. Cut into squares.
Leave a comment on how you get on and I wish you good luck!