This Mary Berry Apple and Almond Cake recipe is made with fresh apples, lemon juice, superfine sugar, blanched almonds, eggs, and spices. It takes 20 minutes to prepare and serves 8 people.
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🧡 The Allure of This Mouth-Watering Apple And Almond Cake Recipe
- Bursting with flavor from fresh apples and aromatic almonds.
- Easy to make with simple ingredients and minimal prep.
- Versatile dessert, perfect for any occasion or season.
- Moist and tender texture with a delightful hint of cinnamon and ginger.
❓ What Is Mary Berry Apple And Almond Cake Recipe?
Mary Berry Apple and Almond Cake is a moist, nutty dessert made with fresh apples, blanched almonds, and aromatic spices. It’s known for its tender texture and delightful combination of sweet apples and nutty almonds.
🍎 Mary Berry Apple And Almond Cake Ingredients
- 4 medium apples (approx. 1 lb)
- 1 tablespoon lemon juice
- 2 tablespoons superfine sugar
- Butter, for greasing
- 10 oz whole blanched almonds
- ½ teaspoon almond extract
- 6 large eggs
- 9 oz superfine sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- 2 tablespoons corn starch
- 2 tablespoons confectioner sugar
🥧 How To Make Mary Berry Apple And Almond Cake
- Warm the oven up to 375°F. Butter the cake pan and put greaseproof paper around the sides and bottom.
- Cut the apples into small dice after taking off the peel and core. Put the apples, lemon juice, and 2 tablespoons of superfine sugar in a pot. Cook over low heat for 10 to 15 minutes, stirring every now and then, until the apples are soft and all the liquid that comes out during cooking is gone. After that, take them off the heat and let them cool all the way down.
- Place the almonds on a baking sheet and bake for 5 to 8 minutes, or until they are just beginning to turn brown. Always keep an eye on them because they may catch fire. Now take them out of the oven and let them cool down all the way.
- Put the cool almonds into a food processor and grind them up until they look like fine sand. Take them out of the bowl and set them aside when they hit the fine sand stage.
- Take the apples that have cooled down and put them in the food processor bowl. Add the eggs, almond flavor, and 9 ounces of superfine sugar. Mix everything together.
- Mix the ground almonds, ginger, cinnamon, baking powder, and flour together in a blender. Don’t mix it too much.
- The batter should be poured into the cake pan that has been lined. Use a palette knife to smooth the top.
- Put the cake in the oven for 50 minutes to an hour, or until a stick stuck in the middle comes out clean. If the top of the cake is getting too brown, cover it with foil halfway through the cooking time.
- Put the cake on a wire rack to cool after taking it out of the oven. Take the cake out of the pan after 10 minutes and let it cool all the way down.
- Put the cake on a plate to serve. Cut a snowflake pattern out of a piece of paper and sprinkle confectioner sugar over it if you want to add a snowflake decoration on top. Put the pattern on top of the cake and sprinkle more powdered sugar on top of it. Take the pattern off and serve.
💭 Recipe Tips
- Use fresh, firm apples to ensure a moist cake with a pleasant texture.
- Avoid overmixing the batter to prevent a dense or tough cake.
- Ensure the almonds are finely ground for a smooth, even texture.
- Adjust the spices to your preference, but be cautious not to overpower the delicate almond and apple flavors.
- Dust the finished cake lightly with confectioner’s sugar for a decorative touch without overwhelming sweetness.
🍨 What To Serve With Apple And Almond Cake?
Apple and Almond Cake pairs wonderfully with a dollop of lightly whipped cream or a scoop of vanilla ice cream, adding a creamy contrast to the cake’s nutty and fruity flavors. A warm cup of tea or coffee complements the dessert perfectly.
🎚 How To Store Leftovers Apple And Almond Cake?
- In The Fridge. To store Leftovers Apple And Almond Cake wrap it in parchment paper and store in an airtight container at room temperature for up to 3 days.
- In The Freezer. To freeze, wrap Leftovers Apple And Almond Cake tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Apple And Almond Cake?
- In The Microwave: Place a slice of Leftovers Apple And Almond Cake on a microwave-safe plate and heat on high for 20-30 seconds until warm.
- In The Oven: Wrap individual slices Leftovers Apple And Almond Cake in aluminum foil and reheat in a preheated oven at 350°F for 10-15 minutes.
- In The Toaster Oven: Toast slices Leftovers Apple And Almond Cake in a toaster oven until warmed through, about 5-7 minutes.
FAQs
Can I Make Apple And Almond Cake Ahead Of Time?
Yes, you can make Apple And Almond Cake ahead of time after baking and cooling, store it in an airtight container for up to two days at room temperature or up to five days in the refrigerator. Alternatively, freeze it tightly wrapped for up to three months.
How Can I Prevent The Apples From Sinking In The Cake Batter?
To prevent apples from sinking, toss them in a light dusting of flour before folding them into the batter. This helps create a barrier between the apples and the batter, reducing the likelihood of sinking during baking.
How Do I Know When Apple And Almond Cake Is Done Baking?
You’ll know Apple And Almond Cake is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it. Additionally, the cake should spring back lightly when touched on the top.
Is It Possible To Make Apple And Almond Cake Vegan?
Yes, you can make Apple And Almond Cake vegan by substituting eggs with alternatives like flax eggs or mashed bananas, using plant-based milk and vegan butter, and ensuring all ingredients are vegan-friendly. Adjust baking time as needed.
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Mary Berry Apple And Almond Cake Nutrition Facts
Amount Per Serving
- Calories: 278 kcal
- Fat: 14.8 g
- Carbohydrates: 32.9 g
- Protein: 7.1 g
- Fiber: 2.4 g
- Sugar: 23.6 g
- Sodium: 13 mg
- Potassium: 181 mg
- Calcium: 69 mg
- Iron: 1 mg
Mary Berry Apple And Almond Cake
Description
This Mary Berry Apple and Almond Cake recipe is made with fresh apples, lemon juice, superfine sugar, blanched almonds, eggs, and spices. It takes 20 minutes to prepare and serves 8 people.
Ingredients
Instructions
- Warm the oven up to 375°F. Butter the cake pan and put greaseproof paper around the sides and bottom.
- Cut the apples into small dice after taking off the peel and core. Put the apples, lemon juice, and 2 tablespoons of superfine sugar in a pot. Cook over low heat for 10 to 15 minutes, stirring every now and then, until the apples are soft and all the liquid that comes out during cooking is gone. After that, take them off the heat and let them cool all the way down.
- Place the almonds on a baking sheet and bake for 5 to 8 minutes, or until they are just beginning to turn brown. Always keep an eye on them because they may catch fire. Now take them out of the oven and let them cool down all the way.
- Put the cool almonds into a food processor and grind them up until they look like fine sand. Take them out of the bowl and set them aside when they hit the fine sand stage.
- Take the apples that have cooled down and put them in the food processor bowl. Add the eggs, almond flavor, and 9 ounces of superfine sugar. Mix everything together.
- Mix the ground almonds, ginger, cinnamon, baking powder, and flour together in a blender. Don’t mix it too much.
- The batter should be poured into the cake pan that has been lined. Use a palette knife to smooth the top.
- Put the cake in the oven for 50 minutes to an hour, or until a stick stuck in the middle comes out clean. If the top of the cake is getting too brown, cover it with foil halfway through the cooking time.
- Put the cake on a wire rack to cool after taking it out of the oven. Take the cake out of the pan after 10 minutes and let it cool all the way down.
- Put the cake on a plate to serve. Cut a snowflake pattern out of a piece of paper and sprinkle confectioner sugar over it if you want to add a snowflake decoration on top. Put the pattern on top of the cake and sprinkle more powdered sugar on top of it. Take the pattern off and serve.
Notes
Use fresh, firm apples to ensure a moist cake with a pleasant texture.
Avoid overmixing the batter to prevent a dense or tough cake.
Ensure the almonds are finely ground for a smooth, even texture.
Adjust the spices to your preference, but be cautious not to overpower the delicate almond and apple flavors.
Dust the finished cake lightly with confectioner’s sugar for a decorative touch without overwhelming sweetness.