Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 112

Several modern recipes are found. They vary in concept; one from Cornwall is similar to a French tarte Tatin; one from Cambridgeshire appears related to German Streusel. However, a distinctively English version does exist in the South West, especially Dorset, Devon and Somerset. Here, raw apples are added to a plain cake at the outset, as if they were raisins or currants in a fruit cake. Apples have always been added to various cakes and puddings in apple country, but little documentary evidence survives. An example is a farmhouse recipe from Somerset (Webb, c. 1930). One from Dorset, ‘one of the most famous of all English tea cakes’, is in Spicer (1949). A modern collection asserts that Dorset apple cake is distinguished from others by being baked in separate tins before being sandwiched with butter (Raffael, 1997).

While popular in domestic circles and often made for sale in cafes, it can also be found in many craft bakeries in the region.