Ah, the Dorset Apple Cake. If you’re unfamiliar, imagine the kind of dessert that tastes like an autumn walk through an orchard, warm and grounding. Nigella’s version takes this English countryside classic and infuses it with her trademark richness and unapologetic indulgence. It’s not just a cake. it’s a memory baked into every crumb.
The first time I made this, it was mid-October and my kitchen was chaotic with grocery bags and cold winds sneaking through the cracks in the windows. I’d picked up a bag of bramley apples from the local farmer’s market. I didn’t really know what I was going to do with them until I flipped open one of Nigella’s books and saw the recipe tucked between heavier, showstopper desserts. Simple, rustic and a little bit nostalgic. It called to me. And once that cake was in the oven, the smell of butter, spice and fruit wrapped around me like a thick scarf.
Nigella Dorset Apple Cake Recipe
Ingredients Needed
Nigella’s recipe doesn’t overwhelm you with exotic ingredients. this is a ’use what’s in your kitchen’ type of cake which is part of its charm. Here’s what you’ll need:
- 225g self-raising flour (or plain flour with 2 tsp baking powder)
- 1 tsp ground cinnamon (or a mix of cinnamon and nutmeg for more depth)
- 100g unsalted butter (cold and diced)
- 115g light brown sugar (that molasses note makes all the difference)
- 1 large egg, beaten
- 6-8 tbsp milk
- 225g cooking apples, peeled, cored and diced (Bramley if you can find them)
- 50g sultanas or raisins (optional but they bring a lovely chew)
- Demerara sugar, for sprinkling
I remember fretting about not having Demerara sugar the first time and using raw sugar instead. it still gave a good crunch on top. But when I finally found Demerara, that caramel crackle really took the texture up a notch.
Equipment Needed
This cake doesn’t demand much. It’s more ’make it in your favourite mixing bowl’ than “drag out the stand mixer”. Here’s what you’ll need:
- A large mixing bowl
- A wooden spoon (you could use a spatula but there’s something deeply satisfying about stirring cake batter by hand)
- Peeler and knife for the apples
- 20cm round cake tin, greased and lined (springform is ideal but not essential)
- Cooling rack
I once baked this in a mismatched old tin from my grandmother’s stash. slightly warped, probably older than me. but it gave the cake this wonderful imperfect edge, like it had a story before it even left the oven.
Instructions To Make Nigella Lawson’s Dorset Apple Cake
Let’s get to the heart of it: baking the thing. This isn’t one of those manicured, fuss-over-the-details cakes. It’s a get-your-hands-in, no-apron-required type of bake.
1. Preheat The Oven
Set it to 180°C / 160°C fan / 350°F / Gas mark 4. Grease and line your cake tin. I like to use parchment with some overhang. it makes lifting the cake out much easier.
2. Mix The Dry Ingredients
In a large bowl, sift together your flour and cinnamon. Then rub in the cold, diced butter with your fingers until the mix resembles breadcrumbs. This step always reminds me of being a child and making crumble with my mum. there’s something joyful about getting your hands messy.
3. Add Sugar And Fruit
Stir in the brown sugar, diced apples and sultanas if using. The apples don’t have to be perfect cubes-irregularity makes each bite a little different.
4. Bring It Together
Beat your egg with 6 tablespoons of milk, then stir it into the dry mixture. You’re looking for a thick batter. add another splash of milk if it feels too dry. The first time I made this, I was worried it looked too lumpy but trust the process. It’s a rustic cake.
5. Bake
Spoon the mixture into your prepared tin, level it gently and sprinkle a generous layer of Demerara sugar over the top. Bake for about 40-45 minutes or until golden and a skewer comes out clean.
Your kitchen will smell like apple orchards and toasted sugar. I always crack the oven open just a bit at the end and let the cake sit inside for five minutes before pulling it out-helps prevent sinking.
6. Cool And Enjoy
Let it cool in the tin for a few minutes before transferring to a rack. It’s glorious warm, with cream or custard. Or let it cool completely and pack slices into a tin-ideal for autumn picnics, work snacks or just standing by the fridge with a fork.
What I Learnt
What this cake taught me, more than anything, is the quiet magic of simple ingredients treated with care. It doesn’t need frosting or frills. It’s a reminder that sometimes the most satisfying things are humble-flour, butter, apples and a bit of sugar.
I also learned that baking doesn’t always have to be precise. This recipe leaves room for interpretation. Want more spice? Add it. Swap the sultanas for chopped walnuts? Go for it. Every time I make it, it comes out slightly different and I’ve grown to love that about it.
And maybe this is sentimental but baking this cake also connected me to a sense of place-of English kitchens, battered cookbooks, generations before me making something sweet with the fruit from the garden.
FAQs
What Makes Nigella Lawson’s Dorset Apple Cake Different From Other Apple Cakes?
What sets Nigella’s Dorset Apple Cake apart is its wonderfully moist texture and the combination of both apples and cinnamon. Unlike traditional apple cakes, it uses brown sugar, which adds depth and a slight caramel-like flavor, giving it a really unique richness. Plus, it’s not overly sweet-just the right balance to let the apples shine!
Can I Make Nigella’s Dorset Apple Cake Gluten-free?
Definitely! I’ve tried it using gluten-free flour, and it works surprisingly well. The cake’s rich and tender crumb doesn’t change much. Just make sure you’re using a good blend of gluten-free flour and maybe add a little extra moisture if it feels too dry. I also like to add a little bit of almond flour for texture-it really brings out the apples.
How Do I Store Nigella’s Dorset Apple Cake To Keep It Fresh?
This cake stays pretty fresh for a few days (if it lasts that long!). Just keep it in an airtight container at room temperature. If you want to keep it for longer, I’d recommend freezing slices-just wrap them tightly in plastic wrap and pop them in a freezer bag. When you’re craving it, thaw it on the counter for a few hours, and it’ll taste like fresh from the oven!
