Kent Applecake with Calvados Cream

Jane Holland's luscious cake, studded with apple and walnuts, is delicious, especially when served with rich Calvados-flavoured clotted cream
Kent Applecake with Calvados Cream
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 30 minutes plus cooling
  • Effort: easy



  • 350 g self-raising flour
  • 350 g butter
  • 350 g sugar
  • 6 large eggs
  • 2-3 tbsp milk
  • few drops of vanilla extract
  • 450 g apples, (half chopped, half sliced)
  • 175 g pitted dates, chopped
  • 175 g walnut halves

For the Calvados cream:

  • 175 g clotted cream
  • 2-3 tbsp calvados
  • sugar, to taste


1. Preheat the oven to 170C/gas3. In a food processor, blend together the flour, butter and sugar until the mixture resembles breadcrumbs.

2. Add in the eggs one at a time, blending between each addition. Add the milk and vanilla essence and blend briefly.

3. Mix in the chopped apple, dates and 75g of the walnuts, mixing well.

4. Pour the cake mixture into a buttered 23cm spring-release cake tin. Decorate the top of the cake with the apple slices and remaining walnuts.

5. Bake the cake for 1 hour until set. To test inset a skewer into the centre of the cake. If it draws out clean the cake is cooked through. If the walnuts look like they're getting too brown in the oven, cover the cake with greaseproof paper for the last� 20 minutes of baking.�Cool the cake on a wire rack.

6. Meanwhile mix the clotted cream with the Calvados and sweeten to taste with sugar.

7. Serve slices of the cake with a dollop of Calvados cream.

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