This Mary Berry apple and almond cake is a moist and delicious recipe, which is made with ground almonds and fresh apples. It’s a classic, foolproof recipe, ready in about an hour.
Mary Berry Apple and Almond Cake Ingredients
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 large free-range eggs
- 1 tsp vanilla extract
- 125g (4½oz) self-raising flour
- 75g (3oz) ground almonds
- 1 tsp baking powder
- 2 eating apples (such as Cox or Braeburn)
- 25g (1oz) flaked almonds
- 1 tbsp demerara sugar
How To Make Mary Berry Apple and Almond Cake
- Prep the oven and tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 20cm (8in) round loose-bottomed cake tin and line the base with baking parchment.
- Make the batter: In a large bowl, cream the softened butter and caster sugar together until light and fluffy. Gradually beat in the eggs, one at a time, adding the vanilla extract with the last egg.
- Combine dry ingredients: Sift the self-raising flour and baking powder into the bowl, then add the ground almonds. Gently fold everything together with a metal spoon or spatula until just combined.
- Prepare the apples: Peel, core, and slice the apples. Set aside about half of the slices for the topping and chop the remaining apple slices into small chunks.
- Assemble the cake: Gently fold the chopped apple chunks into the cake batter. Spoon the mixture into the prepared tin and level the surface. Neatly arrange the reserved apple slices in a pattern over the top.
- Add topping and bake: Sprinkle the flaked almonds and demerara sugar evenly over the apples. Bake in the preheated oven for 40-50 minutes, until the cake is golden, well-risen, and a skewer inserted into the center comes out clean. Cool in the tin for 10 minutes before removing.
Recipe Tips
- What are the best apples for this cake? Firm eating apples like Cox, Braeburn, or Gala are best as they hold their shape during baking and won’t turn to mush.
- How to stop the cake from being dry? The ground almonds are key to keeping this cake moist. Also, be careful not to overbake it; check it with a skewer at the 40-minute mark.
- Can I make this gluten-free? Yes, this cake works very well with a good-quality gluten-free self-raising flour blend. The ground almonds provide great structure.
- How do I get a crunchy topping? The combination of flaked almonds and demerara sugar is essential. Don’t be tempted to skip the sugar, as it caramelizes in the oven to create a delicious crust.
What To Serve With Apple and Almond Cake
This cake is delightful on its own with a cup of tea. For a simple dessert, serve a slice slightly warm with a dollop of crème fraîche, a spoonful of clotted cream, or a scoop of vanilla bean ice cream.
How To Store Apple and Almond Cake
- Refrigerate: Store the cake in an airtight container at room temperature. It will keep well for 3-4 days.
- Freeze: Wrap the cooled cake well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature before serving.
Apple and Almond Cake Nutrition Facts
- Serving: 1 slice (1/8th of cake)
- Calories: 450 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 27g
- Saturated Fat: 13g
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, almond flour is very similar to ground almonds (often just a finer grind) and can be used as a direct substitute in this recipe.
A dense cake can be the result of overmixing the batter after the flour has been added, which develops the gluten. Fold the dry ingredients in gently until they are just incorporated. Using butter that is too cold can also prevent the batter from becoming light and airy.
You can, but apples begin to brown quickly once cut. If you need to prepare them in advance, toss the slices in a little lemon juice to prevent oxidation and discoloration.
Try More Recipes:
- Mary Berry All In One Apple Cake Recipe
- Mary Berry Apple and Cinnamon Cake Recipe
- Mary Berry’s Dorset Apple Cake Recipe
Mary Berry Apple and Almond Cake Recipe
Description
A wonderfully moist and nutty British tea cake, featuring tender apple pieces in an almond sponge with a crunchy flaked almond topping.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan) and prepare a 20cm round cake tin.
- Cream butter and sugar, then beat in eggs and vanilla.
- Fold in the sifted flour, baking powder, and ground almonds.
- Chop one and a half apples and fold into the batter; spoon into the tin.
- Slice the remaining half apple and arrange on top.
- Sprinkle with flaked almonds and demerara sugar, then bake for 40-50 minutes.
Notes
- Using softened, room temperature butter is crucial for a light and fluffy batter.
- Fold the dry ingredients in with a large metal spoon for the lightest result.
- The cake is done when a skewer inserted in the middle comes out clean and the top is golden and firm to the touch.
