Charlotte Pike's Dorset Apple Cake

Award-winning food writer Charlotte Pike’s latest book Fermented was shortlisted for the prestigious André Simon Food Book Award. Here she shares her recipe for a quintessentially British cake that makes a perfect post-walk treat…

Dorset Apple Cake_500 


  • 300g apples (approximately three small apples)
  • 150g butter
  • 150g caster sugar
  • 2 large eggs, beaten
  • 300g self-raising flour
  • Zest of 2 large unwaxed lemons
  • 75g cup sultanas


  1. Preheat the oven to 170ºC Fan/Gas Mark 5.
  2. Grease and line a 20cm round cake tin with baking paper.
  3. Peel the apples, cut out the core and chop the apples into 1cm dice.
  4. In a large mixing bowl, add the butter and sugar and beat together until smooth.
  5. Add the beaten egg and mix in.
  6. Sieve in the flour and stir in gently.
  7. Add the apples, lemon zest and sultanas and stir in evenly. The mixture will be very thick at this stage.
  8. Pour the mixture into the prepared tin and bake for 30-40 minutes, until a cocktail stick inserted into the centre comes out clean. The top should be golden brown.
  9. Cool in the tin for 20 minutes, remove and allow to cool on a wire rack before enjoying on its own, or as a pudding with custard or ice cream.


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