Dorset apple traybake
- Lesley Waters
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Cuts into 16 pieces
Easy
Prep: 20 mins
Cook: 50 mins
A star rating of 4.6 out of 5.530 ratingsRate
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Simple-to-make apple cake that can be cut into bars or squares for a teatime treat
Freezable
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
225g butter
softened, plus extra for the tin
-
450g cooking apples
(such as Bramley)
-
½ lemon
juiced
-
280g golden caster sugar
-
4 eggs
-
2 tsp vanilla extract
-
350g self-raising flour
-
2 tsp baking powder
-
demerara sugar
to sprinkle
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Nutrition: per serving
- kcal285
- fat13g
- saturates8g
- carbs37g
- sugars20g
- fibre1g
- protein4g
- salt0.7g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a rectangular baking tin (approx 27 x 20cm) with baking parchment. Peel, core and thinly slice the apples, then squeeze over the lemon juice. Set aside.
-
step 2
Put the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.
-
step 3
Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of the tin and remove the paper. Cut into bars or squares.
Recipe from Good Food magazine, May 2006
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A star rating of 4.6 out of 5.530 ratings
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