Dorset Apple Cake

This dates back to the 1930s Britland.  I tried to keep true to the original recipe, no eggs and eating apples.  Of course it evolved a little for a modern palate.

This oh so simple cake only requires a 1 lb loaf tin and a few basic ingredients.

Ingredients dry (it's like a scone mix):

170g plain/cake flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp mixed spice

1/4 tsp grated nutmeg

80g cold butter

Ingredients, wet:

75g natural yogurt

1/2 tsp vanilla extract

3 eating apples, peeled, chopped and kept in acidulated water

Method (so easy):

Rub butter into flour, with fingers (like a crumble).

Stir in sugar, spices and raising agents.

Add apples and yogurt.

It's 'lumpy' that's fine, be confident and persevere.

Drop it into a prepared parchment lined tin.

This is good for easy extraction later.

Bake at 180 C no fan, for 30 minutes.

Remove from the oven, leave for 10 minutes.  Extract from the tin, cool further and remove parchment.

Beautiful with vanilla ice cream or custard.