Mary Berry​ Dorset Apple Traybake Recipe

From: https://britishchefrecipes.co.uk/mary-berry-dorset-apple-traybake-recipe/

Ingredients

  • 225g butter, softened, plus extra for greasing
  • 550g Bramley cooking apples
  • Juice of ½ lemon
  • 225g light muscovado sugar
  • 300g self-raising flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 4 large eggs, at room temperature
  • 1 tbsp milk
  • Icing sugar, for dusting

How To Make

  1. Preheat and prepare your tin: Set your oven to 180°C (160°C Fan/Gas 4). Grease a 30cm x 23cm traybake tin with butter and line it with baking parchment.
  2. Prepare the apples: Peel, core, and thinly slice the Bramley apples. Place them in a bowl and toss with the lemon juice to prevent them from browning.
  3. Mix the cake batter: In a large bowl, combine the softened butter, light muscovado sugar, self-raising flour, baking powder, ½ teaspoon of the ground cinnamon, eggs, and milk. Use an electric hand whisk to beat everything together for about 2 minutes until the mixture is smooth and light.
  4. Layer the cake: Spread half of the cake batter evenly into the bottom of the prepared tin. Arrange half of the apple slices over the batter and sprinkle with the remaining ½ teaspoon of cinnamon.
  5. Add the final layers: Spoon the rest of the cake batter on top and spread it out carefully to cover the apples. Arrange the remaining apple slices over the surface, pressing them gently into the batter.
  6. Bake the traybake: Place the tin in the preheated oven and bake for 40-50 minutes. The cake should be golden brown, well-risen, and firm to the touch. A skewer inserted into the center should come out clean.
  7. Cool and finish: Let the traybake cool in the tin for 10 minutes before turning it out onto a wire rack. Peel off the baking parchment and allow it to cool completely. Dust with icing sugar before slicing and serving.

Recipe Tips

  • Use Bramley Apples: For the best texture, use Bramley apples. They cook down to a soft, fluffy consistency that is perfect for this cake, and their natural tartness balances the sweetness of the batter.
  • Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This helps them combine more easily and creates a lighter, more even-textured cake.
  • Don’t Overmix: When combining the batter, mix only until the ingredients are smooth. Overmixing can develop the gluten in the flour, resulting in a tough cake.
  • Test for Doneness: To check if the cake is cooked, insert a skewer or toothpick into the center. If it comes out clean, it’s ready. If there is wet batter on it, bake for another 5-10 minutes and test again.