why make this recipe
Mary Berry’s Dorset Apple Traybake is a delightful treat that captures the essence of traditional British baking. It combines the sweetness of Bramley apples with a light and spongy cake base. This recipe is perfect for gatherings, family events, or simply enjoying with a cup of tea. It’s easy to make and brings warm, comforting flavors to your table.
how to make Mary Berry’s Dorset Apple Traybake
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
Directions:
- Preheat the oven to 180°C (160°C Fan). Grease a 30cm x 23cm traybake tin with butter and line it with parchment paper.
- Peel, core, and thinly slice the Bramley apples. Toss them in lemon juice to prevent browning.
- In a mixing bowl, combine the softened butter, muscovado sugar, self-raising flour, baking powder, half of the ground cinnamon, eggs, and milk. Beat until smooth and creamy, which should take about 2 minutes.
- Spoon half of the batter into the prepared tin and spread it evenly. Layer with half of the apple slices and sprinkle with the remaining cinnamon. Top with the rest of the batter and arrange the remaining apple slices on top.
- Bake in the oven for 40-50 minutes. The cake is done when a skewer inserted in the center comes out clean and the top is golden.
- Allow the traybake to cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely. Dust the top with icing sugar before serving.
how to serve Mary Berry’s Dorset Apple Traybake
This traybake can be served warm or at room temperature. It tastes delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a lovely treat for afternoon tea or a comforting dessert.
how to store Mary Berry’s Dorset Apple Traybake
Store any leftover traybake in an airtight container at room temperature for up to three days. If you want to keep it longer, it can be frozen for up to three months. Just make sure to wrap it well to protect it from freezer burn.
tips to make Mary Berry’s Dorset Apple Traybake
- Make sure the butter is softened to room temperature for easier mixing.
- Use Bramley apples for a perfect balance of sweetness and tartness.
- If you prefer a spicier flavor, you can add more cinnamon or even some nutmeg to the batter.
- Check the cake a few minutes early to prevent overbaking, as oven temperatures can vary.
variation (if any)
Feel free to add a handful of raisins or sultanas for extra texture. You can also experiment by adding nuts, such as walnuts or pecans, for a different crunch. For a twist, try incorporating some caramel into the batter for added sweetness.
FAQs
1. Can I use different types of apples?
Yes, you can use other apples, but for the best results, choose cooking apples like Bramley or Granny Smith.
2. Can I make this recipe gluten-free?
Yes, you can substitute the self-raising flour with a gluten-free flour blend. Make sure it includes a rising agent.
3. How long does this traybake take to bake?
The baking time is between 40-50 minutes, but it’s always a good idea to check it a few minutes early to avoid overbaking.
Mary Berry’s Dorset Apple Traybake
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful British traybake combining the sweetness of Bramley apples with a light, spongy cake base. Perfect for gatherings or enjoying with tea.
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
Instructions
- Preheat the oven to 180°C (160°C Fan). Grease a 30cm x 23cm traybake tin with butter and line it with parchment paper.
- Peel, core, and thinly slice the Bramley apples. Toss them in lemon juice to prevent browning.
- In a mixing bowl, combine the softened butter, muscovado sugar, self-raising flour, baking powder, half of the ground cinnamon, eggs, and milk. Beat until smooth and creamy, about 2 minutes.
- Spoon half of the batter into the prepared tin and spread it evenly. Layer with half of the apple slices and sprinkle with the remaining cinnamon. Top with the rest of the batter and arrange the remaining apple slices on top.
- Bake in the oven for 40-50 minutes. The cake is done when a skewer inserted in the center comes out clean and the top is golden.
- Allow the traybake to cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely. Dust the top with icing sugar before serving.
Notes
Serve warm with whipped cream or vanilla ice cream. Store leftovers in an airtight container at room temperature for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
