Nigella Dorset Apple Cake

I remember the first time I tasted a slice of Dorset apple cake. It was late September, and the air in Lyme Regis was just turning crisp, scented faintly with sea salt and chimney smoke. I was tucked into a corner of a small tearoom, staring out at the grey Channel sky, when the waitress set down a warm plate — buttery crumb, golden edges, steam rising like a promise.

That memory stayed with me, and every time I bake this Nigella Dorset Apple Cake, it brings me back. It’s a humble British classic — moist, tangy with Granny Smiths, kissed with lemon zest and that soft, nutty hum of ground almonds. Nigella’s version, of course, takes it to comforting perfection.

Ingredients List

• 225g unsalted butter (softened, plus extra for greasing) — creates a tender crumb and rich flavour.
• 450g Granny Smith apples — tart, firm, and bright. Peel and chop finely.
• 1 lemon (zest and juice) — adds zing and keeps the apples from browning.
• 225g caster sugar — for sweetness and structure.
• 3 large eggs — room temperature works best.
• 225g self-raising flour — gives the cake its rise.
• 2 tsp baking powder — a bit extra lift for tenderness.
• 25g ground almonds — subtle nuttiness and added moisture.
• 1½ tbsp soft light brown sugar — sprinkled on top for a caramelised crust.
• Extra caster sugar for dredging — optional but traditional.

Swap note: You can use Braeburns or even russets if Granny Smiths aren’t handy, but avoid anything too soft or sweet like Red Delicious.

How to Make It (Instructions)

1. Preheat your oven to 180°C (355°F). Butter and line a 25cm springform cake tin — don’t skip this or you’ll regret the sticking later.
2. Peel and chop your apples into small pieces — about 1cm dice — then toss them in lemon juice to keep their brightness.
3. In a large bowl, cream together the butter, caster sugar, and lemon zest until light and fluffy. It should look pale and smell dreamy.
4. Add the eggs one at a time, mixing gently and adding a spoonful of flour with each to prevent curdling. If it looks like a science experiment gone wrong at this stage, just keep going — it’ll come together.
5. Sift in the remaining flour and baking powder, then fold in the ground almonds. Don’t beat — be kind to your batter.
6. Drain the apples (don’t want too much moisture!) and stir them through the mix. It’ll be thick, a little rustic, and very apple-forward.
7. Spoon the batter into the tin, level the top, and sprinkle with brown sugar — it’ll form a lovely golden crust.
8. Bake for about 1 hour. I start checking at 55 minutes. A skewer should come out clean, but still moist — not bone dry.
9. Cool in the pan for 10 minutes, then run a knife round the edge and carefully release it onto a wire rack.
10. Dust with caster sugar, and serve slightly warm — with clotted cream if you’re feeling luxurious.

Side note: I once left the apples soaking in lemon juice overnight and they turned grey. Don’t do that. Freshly chopped is best.

Common Mistakes

Why did my cake sink in the middle?
It’s likely underbaked or the batter was overmixed. Be gentle, and don’t open the oven door too early.

Why is my cake dense instead of fluffy?
Too much mixing. Just fold the ingredients gently once the flour goes in — no vigorous stirring.

Why are the apples soggy and sinking?
If you don’t drain them well, the extra juice messes with the batter. I learned that one the sticky way.

Can I use plain flour instead of self-raising?
Yes — add 2 tsp of baking powder per 225g flour.

Storage Tips

• Room Temperature: Once fully cooled, store in an airtight tin. Stays moist for 2–3 days.
• Fridge: Not necessary unless your kitchen’s warm, but it will keep for up to 5 days.
• Freezer: Wrap slices tightly in clingfilm and foil. Freeze for up to 3 months. Thaw at room temp.

What to Serve With It

• Clotted cream — traditional and decadent. Softens the tang of the apples.
• Vanilla ice cream — hot and cold, creamy and sharp: beautiful contrast.
• A pot of Earl Grey — citrusy notes complement the lemon and apple perfectly.

FAQ Section

Can I make this gluten-free?
Yes, use a gluten-free self-raising flour blend. Add a teaspoon of xanthan gum for structure.

Can I use pears instead of apples?
You can, but use firmer varieties and reduce the amount slightly. Pears can go mushy.

Is this cake better warm or cold?
Both, honestly. Warm with cream is indulgent, but cooled with tea is just as lovely.

Can I reduce the sugar?
Yes — by about 25g if you like things less sweet. But don’t cut too much or you’ll lose the texture.

Try More Recipes:

• Nigella Lemon And Ginger Cheesecake
• Nigella Leek Pasta Bake
• Nigella Pork And Prune Casserole
• Nigella Lemon Shortbread