Bobbing apples cake

Name: Bobbing apples cake
Ingredients: 3 large dessert apples; finely grated zest of 1 lemon and 2 tbsp juice; 150 g golden caster sugar, plus 4 tsp; 150 g butter, plus extra for greasing, softened; 1 large free-range egg; ½ tsp vanilla extract; 300 ml tub of soured cream; 225 g plain flour; 2 tsp baking powder; a pinch of salt; 150 ml double cream; 2 tbsp Calvados

A bake that is sure to delight anyone who has a slice! This bobbing apples cake has a tangy twist, perfect with a cup of tea or coffee!

Brought to you by Dairy Diary

Tuck into this bobbing apples cake by Dairy Diary...

A bake that's sure to delight anyone who has a slice! This bobbing apples cake has a tangy twist, perfect with a cup of tea or coffee!

Tip! Mix the cream with elderflower cordial if you prefer.

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Ingredients

3 large dessert apples
finely grated zest of 1 lemon and 2 tbsp juice
150 g golden caster sugar, plus 4 tsp
150 g butter, plus extra for greasing, softened
1 large free-range egg
½ tsp vanilla extract
300 ml tub of soured cream
225 g plain flour
2 tsp baking powder
a pinch of salt
150 ml double cream
2 tbsp Calvados

Instructions

Preheat the oven to 180°C/Gas Mark 4. Butter a 23cm (9in) springform cake tin.

Use a melon baller to make rounds of apple (keep the skin on) and toss in the lemon juice mixed with 3 tsp caster sugar. Aim for about 36 balls. Set aside.

Cream the butter and sugar until pale and fluffy, then beat in the egg, followed by the vanilla and 200ml (7fl oz) soured cream. Stir in the flour, baking powder, salt and lemon zest. Spoon into the tin. Push the apple balls into the mix, skin-side up. Bake for 50 minutes until firm to the touch.

Sprinkle the remaining 1 tsp caster sugar over the top. Leave to cool for 15 minutes, then remove the ring from the tin and allow to cool on a wire rack.

Whip the double cream to soft peaks, then whisk in the leftover soured cream and Calvados. Serve with slices of the cake while warm or cool.