Bake for 50-60 minutes, until a skewer inserted in the middle comes out clean. Eggless cakes always need a little longer than you think.

The Dorset apple cake is a fairly rustic affair, and many, many recipes can be found for it. While all the recipes have the same basic ingredients (flour, apples, sugar and fat), they do tend to differ slightly in the makeup. Apple slice has many forms the world over. In Australia it's a nostalgic dessert available at bakeries throughout the country consisting of apples with cake or biscuit layer on the bottom and top. Can I make this with fresh apples? Once your easy apple slice has baked until golden and cooked through, leave it to cool in the tin then slice into large pieces. Serve your apple slice just as it is or with whipped cream. You could even have it as a dessert and serve it warm with a big scoop of vanilla ice cream. Don't underestimate the power of observing really basic parts such as the stem or a seed. Kids love looking at the different parts up close. Give them time to observe and provide prompts if needed. Sift together the flour and baking powder and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs, or use a food processor.

Serving Ideas

The British apple cake itself has a few versions, but where I live, on the south coast of England, it is the Dorset Apple Cake that is the most popular. Because we’re in Dorset! moist and tangy, there’s nothing like it! Dorset Apple Cake Recipe

So easy with all ingredients in your pantry/fridge- I use canned pink lady slices delicious and sprinkle with cinnamon This looks like an easy recipe to follow. Bonus points for looking delicious! Can’t wait to try making it ReplyNow, let’s get to the experiment that will test the apple browning experiment hypothesis! How to Set Up the Apple Oxidation Experiment Materials: With November fast drawing to a close, and we get ready to say goodbye to fresh, homegrown apples, I thought I’d slip in this delicious, favourite apple cake recipe. Because once December comes around, it’s all about the jingling bells! Apples contain an enzyme called polyphenol oxidase (PPO). When you slice open an apple, the PPO reacts with the oxygen in the air and enzymatic browning occurs. The chemical reaction between the PPO and oxygen produces melanin, which is what gives the apple flesh the brown color.

I used a knife to cut open the apple, instead of a apple corer. This was so that I could see the structure of the inside of the apple. Identifying the Different Parts Store this slice in the fridge. It will last for 4-5 days. If you find that the base is too hard at first it will soften up over the next few days. I find I like it best on the 4th day!While the pastry case cools, peel and quarter the apples.Cut out the cores, then cut the apples into very thin slices. Arrange the apple slices, slightly overlapping, in the cooled pastry case, starting from the edge and working round in neat concentric circles. Make sure the pastry case is completely filled to the top, with no gaps, and the top layer looks pretty. I’m going to show you how to make a buttery coconut crust (from scratch), and a tart apple cinnamon filling. Finished with sour cream and a sprinkling of cinnamon sugar, this slice is then baked to perfection. When is apple season? People tend to think of apples as a winter fruit but apples are actually harvested in summer but kept in cold store for months so that we have them available in winter. Once all of the sexy summer fruit is gone, we often have apples and citrus to get us through winter.

During your exploration, take a closer look at the stem using a magnifying glass. Its amazing how much detail makes up such a small part of an apple! CalyxRoll out the remaining dough, drape it over the rolling pin and lift it over the apples, or roll out the dough on baking paper, then flip it onto the apples and peel the paper away. Tidy up the edges with dampened fingers. Brush the top with water and sprinkle with the caster sugar. Definitely something tart. My favourite is the big old Bramley, Britain’s most popular cooking apple. It falls apart rather easily when cooked, and so adds a soft, melting texture to the cake. Since lemon juice worked so well, we at first thought acidic liquids, or liquids with a low pH level, would prevent the apple from browning. However, vinegar has a low pH level as well and it seemed to have accelerated the browning. So either we made an error in the experiment, or something else is at play here. So tell me Dear Reader, have you ever had a flood in your house? Do you like apple slices? Do you like apples? Speaking of eating an apple, the flesh is the inside of an apple. Protected by the peel, the flesh is the fruit. People also call this part the pulp.