The week before last I spent couple well deserved days off camping in Dorset with my family. A yearly trip to Dorset has been a Warner 'tribe' tradition for as long as I can remember and wandering back from the newly refurbished toilets along the familiar stoney path I looked up at the stars and felt instantly at home. Settling down into my sleeping bag next to my youngest sister, listening to my parents bickering about where the air was coming out of their lilo I could have been thirteen again, after a moment their voices faded into a blur and before I knew it it was morning. We were woken by a glimmer of sunlight peeping from under the tent door. After a hearty make shift breakfast we decided to make the most of the weather and set off to Worth Mattravers for a walk to my mums favourite spot for swimming; Windspit.
Windspit could not really be described a a beach or a bay as it is more just a small break in the steep cliff's edge. It is situated on the East Dorset coast a few miles West of Swanage where many years ago Purbeck limestone was quarried for local construction and most notably Salisbury cathedral. It's staggered blocks of flat grey rock now lend themselves perfectly to picnicking, sunbathing and watching the beautiful blue waves of the English Channel break against the cliffs. The tide was unusually high and the wind was particularly ferocious meaning only my mum and me were bold enough to brave a refreshing dip. After a picnic and nap we set off back to Worth village. My sisters took the direct path we came on back to the village while my parents and I opted for a longer route along the spectacular cliff tops and past the tiny but beautiful St Aldhelm's Chapel set back just meters from the cliffs edge and a stones throw from the local Coast Guards station.
When we arrived back to Worth we headed to the Village Hall for a table top sale of locally produced arts, crafts and most importantly food. We looked round the stalls overflowing with prints of picturesque views, local preserves and seashell wind chimes. We settled ourselves at a gingham clad table in the grassy curchyard next to a marquee full of locally grown flowers, veg and a beautiful aray of potted herbs for sale. We ordered cups of tea and a selection of homemade treats. I opted for a slice of Dorset apple cake served warm with ice cream, it was delicious- the perfect balance of sweetness, spice and a little tang. As we sat back in our chairs and let our cakes digest my dad expressed his delight and pronounced this the apitome of the glorious english countryside.
Last Monday to take away my back to work blues I had the urge to recapture that sunny holiday feeling and set about making my own apple cake with a rhubarb twist to be served warm straight from the oven with clotted cream Ice cream.
To make your own gooey slices of the english countryside follow my simple recipie below:
FIrstly take one large stem of rhubarb, slice vertically down the middle then slice into three inch lengths. Place the rhubarb in a pan and cover with a little water and about 30g of brown sugar, a couple of cloves, a grind of black pepper and half a dozen cardamon pods. Bring to a slow boil and leave to simmer until the rhubarb is soft but not falling apart. In a separate saucepan add three apples cut into small cubes, cover with water, a little sugar, a couple of teaspoons of cinnamon and a pinch of mixed spice. Heat until the apples are soft and the liquid reduced and sticky.
Whilst your fruit is cooking you can set to work on your cake. Cream 200g of unsalted butter with 200g of soft brown sugar until pale and fluffy. Add four eggs one at at time each with a table spoon of self raising flour take from a bowl of 200g. Add the remaining floor along with a pinch of salt and a couple of tablespoons of mixed spice and mix thoroughly until smooth. Next add the pre cooked apples into the mixture and fold in gently until the cubes are evenly distributed throughout the mixture.
Line an 8 inch round baking tin with greaseproof paper. In the bottom of the tin arrange slices of rhubarb in a star shape radiating form the centre out, be careful to avoid the whole coves and cardamons. Carefully spoon the cake mixture on top and place in an oven preheated to 180'c for 35-40 minutes. (use a skewer to check). When the cake is ready turn upside down on to a cooling rack. Slice whilst still warm and serve with your favorite ice cream or a splash of cream.
