UK BBQ Mag Winter 2016/2017 - Page 85

Devon Apple & Cider Cake

Sue Stoneman

This cake was cooked in an Esse Firestone. The temperature was about 120C and it took about an hour to cook. Give your oven time to reach a stable temperature.


175g unsalted butter softened

175g light brown muscovado sugar

3 medium free range eggs at room temperature

250g SR flour

100ml cider (you can drink the rest!)

About 500g tart eating apples, peeled, cored and diced (cut & keep a few slices to place on the top of the cake before putting in the oven)

2 tablespoons demerera sugar, for sprinkling on top

23cm spring form tin lined with baking paper.


Using a wooden spoon, electric whisk or mixer, beat the softened butter with the sugar until light and fluffy. Gradually add the eggs, beating well after each addition.

Sift the flour onto the mixture and gently fold in using a large metal spoon, and adding the cider and the apples when the flour is only partially mixed.

When thoroughly combined, spoon the mixture into the prepared tin and spread evenly. Arrange the reserved slices of apple on top. Sprinkle with the demerera sugar and bake in the oven until the cake is golden brown.

Let it rest for a while (if you can wait any longer) before slicing it up and serve it with custard, cream, Devon Clotted Cream or Ice Cream. The cake is delicious eaten warm or cold.


Pour the cider over the cut apples straight away – this helps to stop them turning brown.

Remember to turn the cake regularly to ensure even cooking and colouring.

Keep your eye on the temperature.

To check the cake is cooked, insert a skewer into the centre. If it comes out clean, it should be done.

Keep the oven temperature reasonably low. The cake took about an hour or so to cook at about 120C. Any hotter and you will risk the top browning quite quickly and you might find you need to cover it with foil to protect the top, removing it near the end of cooking time to add a bit more colour if necessary.

Any fruit would work well in the cake, especially pears or plums (use whatever is in season) and experiment with different liquids, eg. fruit liqueurs.

I’ve also cooked this cake in a Kamado Joe (with the deflector plates in and placing the baking tin on a skillet pan then on the top grills, just to ensure the base doesn’t cook too quickly) – temp 150C for about 45 minutes.