Mary Berry Apple And Almond Cake

This easy Apple and Almond Cake by Mary Berry is a delicious dessert for any occasion. With a moist and tender crumb, this cake features sweet, juicy apples and crunchy flaked almonds. It’s a simple recipe that allows for flexibility—use any apples you have on hand for a delightful treat!

Ingredients Needed

• 225g (8 oz) self-raising flour
• 1 level tsp baking powder
• 225g (8 oz) caster sugar
• 2 large eggs
• ½ tsp almond extract
• 150g (5.3 oz) butter, melted
• 250g (8.8 oz) cooking apples, peeled and cored
• 25g (0.9 oz) flaked almonds

How To Make Apple And Almond Cake

1. Preheat the oven: Preheat the oven to 160°C (fan 140°C/gas mark 3) or 320°F. Lightly grease a deep 20cm (8 inch) loose-bottomed cake tin.
2. Mix the batter: Measure the flour, baking powder, sugar, eggs, almond extract, and melted butter into a bowl. Mix well until blended, then beat for 1 minute.
3. Layer the cake: Spread half of the mixture in the prepared tin. Thickly slice the apples and lay them on top of the mixture in the tin, piling mostly towards the center. Using 2 dessert spoons, roughly spoon the remaining mixture over the apples, ensuring it covers the center well.
4. Add almonds: Sprinkle with the flaked almonds.
5. Bake: Bake in the preheated oven for 1¼ to 1½ hours until golden and coming away from the sides of the tin.

Recipe Tips

• Use the right apples: Choose firm cooking apples, like Bramley or Granny Smith, for the best flavor and texture in the cake.
• Let the butter cool: To prevent the eggs from cooking, allow the melted butter to cool slightly before mixing it with the other ingredients.
• Don’t overmix: Mix the batter just until combined to keep the cake light and fluffy. Overmixing can make it dense.
• Check for doneness: Insert a skewer into the center of the cake; it should come out clean. If it’s still wet, bake for a few more minutes.
• Cool in the tin: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack. This helps it maintain its shape and prevents breaking.

How To Store Leftovers?

• Refrigerate: First, let the leftover Apple and Almond Cake cool until it reaches room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze, wrap the cooled cake tightly in cling film, then place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw the cake in the fridge overnight before enjoying it.

Nutrition Facts

Serving Size: 1 slice (total servings: 12)

• Calories: 278
• Total Fat: 14.8g
• Sodium: 13mg
• Potassium: 181mg
• Total Carbohydrate: 32.9g
• Dietary Fiber: 2.4g
• Sugars: 23.6g
• Protein: 7.1g

Try More Mary Berry Recipes:

• Mary Berry Malteser Tray Bake
• Mary Berry Blueberry Scones
• Mary Berry Sausage Tray Bake
• Mary Berry Sponge Fruit Flan