Tewin Apple Cake

Tewin Apple Cake
NOTE: A traditional recipe made with bread dough. A delicious mix of teacake and apple danish.


    For the dough
    350g/12.5oz bread flour
    Half teaspoon salt
    1 sachet dried yeast (7g)
    1 tablespoon honey or sugar
    250ml warm water

    For the filling
    170g/6oz brown sugar
    1 teaspoon cinnamon
    115g/4oz softened butter
    450g/1lb cooking apples


    For the dough
    1. Sift the flour into a suitable bowl and sprinkle over the salt and yeast
    2. Dissolve the honey in the warm (not hot or you will kill the yeast) water
    3. Make a well in the dry ingredients and pour in the honey/water mixture
    4. Mix with a fork until ingredients have bound together
    5. Remove dough from bowl, lightly flour surface and kneed dough for 3-5 mins until it is smooth and springy
    6. Place back in bowl, cover with cling film or a tea towel and leave in a warm place until risen to approximately twice the size. Usually about an hour

    To finish the cake
    1. After the apples have been washed, cored and peeled, chop them finely
    2. Roll out the bread dough until about half an inch thick to form a rectangle
    3. Spread with the softened butter and then scatter the sugar and cinnamon evenly
    4. Press the apple gently into this spice-covered dough and roll it up like a Swiss Roll
    5. Allow to rest in a warm place for 15 minutes then place in a suitable tin
    6. Bake in a hot oven (200C or 180C fan, 400F, Gas 6) for about half an hour. Cover with foil if top browns too quickly
    7. Leave to cool slightly

    Traditionally this was served warm with cream but vanilla ice cream or custard make an equally good accompaniment
Many thanks to Catherine Rothwell who has allowed us to reproduce recipes from her, now sadly out of print, Old Hertfordshire Recipes. Catherine is an award winning author who has published over 80 titles including many local histories and old recipe books.