Mary Berry’s Wonderful Apple and Almond Cake
Mary Berry's autumnal almond and apple cake has the feel of a sponge pudding and is best served with your choice of cream or custard for the perfect post-roast dessert.
Introduction
A sponge dessert crammed with apples and with a hint of almond, too. This is ideal served warm with custard or cream for pudding.
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Ingredients
| 225g (8oz) | self-raising flour |
| 1 tsp | baking powder |
| 225g (8oz) | caster sugar |
| 2 large | eggs |
| 1 tsp | almond extract |
| 150g (5oz) | butter, melted, plus extra for greasing |
| 350g (12oz) | cooking apples, peeled, cored and sliced (225g/8oz prepared weight) |
| 25g (1oz) | flaked almonds |
Essential kit
You will need: a 20cm (8in) deep, loose-bottomed cake tin.
Method
Preheat the oven to 160°C/140°C Fan/Gas 3. Grease the base of a 20cm (8in) deep, loose-bottomed cake tin and line with non-stick baking paper.
Measure the flour, baking powder and sugar into a bowl. Stir in the eggs, almond extract and butter. Beat well with an electric hand whisk until smooth.
Spoon half the mixture into the base of the prepared tin. Arrange the apple slices on top in a neat pattern – overlap the slices and pile them up slightly in the centre. Spoon over the remaining cake mixture, then level the surface.
Sprinkle the top of the cake with the flaked almonds and bake in the preheated oven for about 1½ hours, until pale golden brown and shrinking away from the sides of the tin. The centre of the cake may have a slight dip, depending on the variety of apples used. Remove from the oven and release from the sides of the tin. Leave to cool in the tin for about 15 minutes.
Turn out the cake on to a serving plate and serve while it is still warm.
Mary’s Tips: Can be made up to 1 day ahead. Freezes well.
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