How to make the classical regional dessert; Kentish Apple Cake


170g /6oz self-raising flour

100g/4oz soft butter

100g/4oz light brown sugar

2 large eggs, beaten

2 Bramley apples or other large eating apples, peeled and chopped

½ tsp baking powder

1 tsp cinnamon

1 tsp mixed spice

¼ tsp ground cloves or allspice

60ml (2fl. oz.) apple juice

1 tbsp Demerara sugar


1. Peel and chop the apples, reserving a few slices for decoration

2. Mix dry ingredients and beat in butter, eggs and the apple juice (reserve 1 tbsp of the juice for decoration)

3. Once batter is fully mixed, stir in the apple pieces

4. Pour mixture into a square pan and arrange reserved apple slices on top

5. Bake at 180°C/Gas Mark 4 for about 45 minutes, or until the top is golden and a skewer inserted into the centre of the cake comes out clean.

6. Brush warm cake with the reserved apple juice and sprinkle with Demerara sugar.

7. Serve warm or leave to cool and cut into squares or slices.