Dorset Apple Cake

8oz (225g) self-raising flour
4oz (110g) caster sugar
4oz (110g) butter, softened
1lb (450g) cooking apples, peeled cored and diced
1 tsp salt
1 medium egg, beaten
2oz (50g) currants
1oz (25g) chopped mixed peel
1oz (25g) demerara sugar for sprinkling

Set oven to 375°F or Gas mark 5. Well grease an 8inch round cake tin. Sift the flour and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, diced apple and egg and mix well. Add the currants and peel and stir in. Put into the tin, sprinkle the top with demerara sugar and bake for 30 to 40 minutes until golden and a skewer inserted comes out clean. Cool in the tin and turn out onto a wire rack. Serve, sliced spread with butter or, serve warm with clotted cream.