This lovely, moist cider cake from Paul Hollywood uses lovely fruity cider which not only helps the cake rise, but it also keeps it nice and moist and spongy. This cake is perfect served up with a cup of afternoon tea and shared with friends. This recipe will give you 12 slices which makes it ideal for sharing and dusted lightly with icing sugar, it looks really elegant too.
Extract taken from Paul Hollywood’s British Baking, published by Bloomsbury, £25, hardback
Photography © Peter Cassidy
- 100g unsalted butter
- 100g light soft brown sugar
- 2 large eggs
- 225g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 150ml dry cider
- Icing sugar, for dusting
Heat the oven to 180°C/Gas 4. Grease a deep 18cm round cake tin and line the base with baking parchment.
Beat the butter and sugar together with a handheld electric whisk until pale and fluffy, then beat in the eggs one at a time. Sift the flour, bicarbonate of soda and cinnamon together.
Fold about a third of the flour mix into the whisked mixture, then fold in half of the cider, with a large metal spoon or spatula. Fold in another third of the flour, then the rest of the cider. Finally fold in the remaining flour until evenly combined.
Transfer the mixture to the prepared cake tin and gently level the surface. Bake for 30–40 minutes, until a skewer inserted in the centre comes out clean.
Leave the cake to cool in the tin for 20 minutes, then turn out onto a wire rack and set aside to cool completely. Dust with icing sugar to serve.