When it comes to baking, there’s something truly magical about a moist, flavorful cake that perfectly balances sweetness with texture. That’s exactly what you’ll get with Mary Berry’s Apple and Almond Cake. I first came across this recipe on one of Mary’s popular shows, and from the moment I tasted it, I was hooked. The apple adds a lovely moisture and sweetness, while the almonds bring a delicate nuttiness that complements the fruit beautifully. Whether you’re baking for a special occasion or just looking for a comforting treat, this cake is perfect for any occasion.
What I love most about Mary Berry’s Apple and Almond Cake is how simple it is to prepare, yet it delivers big on flavor. It’s the kind of recipe that makes your kitchen smell incredible, filling the air with the warm scent of apples and almonds. I can promise you that it will become a favorite in your baking repertoire as it has in mine. Plus, the fact that it’s so versatile – great with a cup of tea or as a dessert – makes it even more appealing. I highly recommend giving this a try; it’s bound to impress both friends and family.
What is Mary Berry Apple and Almond Cake?
Mary Berry’s Apple and Almond Cake is a delightful dessert that combines the natural sweetness of apples with the rich flavor of ground almonds. The cake is moist and tender, with a delicate almond flavor that adds depth and complexity to every bite. The apples add both sweetness and moisture, making the cake wonderfully light yet satisfying.
Why You Should Try This Recipe?
You should try this recipe because it’s simple to make, uses easily accessible ingredients, and results in a cake that’s both delicious and impressive. The combination of apples and almonds makes for a perfect balance of flavors, while the cake itself is light and moist. It’s an excellent choice for beginners or seasoned bakers looking for an easy yet impressive dessert. Plus, it’s perfect for any occasion – from an afternoon snack to a special gathering. Once you try it, you’ll want to make it again and again.
Ingredients Needed to Make Mary Berry Apple and Almond Cake
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225g unsalted butter, softened
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225g caster sugar
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225g self-raising flour
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150g ground almonds
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4 large eggs
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2 medium apples, peeled, cored, and grated
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1 tsp vanilla extract
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1/2 tsp ground cinnamon
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1 tbsp almond extract (optional)
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50g flaked almonds (for topping)
Instruction to Make Mary Berry Apple and Almond Cake
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Preheat the oven to 180°C (350°F) and grease and line a 20cm round cake tin with parchment paper.
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Cream together the butter and sugar in a large bowl until light and fluffy, using a hand mixer or stand mixer on medium speed.
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Add the eggs, one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of flour to bring it back together.
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Fold in the flour, ground almonds, cinnamon, and vanilla extract until just combined. Be gentle to avoid overmixing.
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Stir in the grated apples, ensuring they are evenly distributed through the batter.
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Pour the batter into the prepared cake tin and smooth the top with a spatula.
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Sprinkle the flaked almonds evenly on top of the cake batter.
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Bake for 45-50 minutes, or until the cake is golden and a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover it with foil towards the end of baking.
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Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Mary Berry Apple and Almond Cake
Equipment
- Oven
Ingredients
- 225 g unsalted butter softened
- 225 g caster sugar
- 225 g self-raising flour
- 150 g ground almonds
- 4 large eggs
- 2 medium apples peeled, cored, and grated
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp almond extract optional
- 50 g flaked almonds for topping
Instructions
- Preheat the oven to 180°C (350°F) and grease and line a 20cm round cake tin with parchment paper.
- Cream together the butter and sugar in a large bowl until light and fluffy, using a hand mixer or stand mixer on medium speed.
- Add the eggs, one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of flour to bring it back together.
- Fold in the flour, ground almonds, cinnamon, and vanilla extract until just combined. Be gentle to avoid overmixing.
- Stir in the grated apples, ensuring they are evenly distributed through the batter.
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Sprinkle the flaked almonds evenly on top of the cake batter.
- Bake for 45-50 minutes, or until the cake is golden and a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover it with foil towards the end of baking.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Be sure to use freshly grated apples. Pre-grated apples can become too watery and affect the texture of the cake.
- If you like a richer almond flavor, you can add almond extract in addition to the vanilla.
- For a lighter texture, you can use half plain flour and half self-raising flour instead of all self-raising.
- Check the cake towards the end of baking, as oven temperatures can vary. If the top is golden brown but the cake is still undercooked, cover with foil and bake for an additional 5-10 minutes.
Nutritional Value
The nutritional value per serving (based on 12 servings) is approximately:- Calories: 350
- Fat: 20g
- Saturated fat: 9g
- Carbohydrates: 40g
- Sugars: 30g
- Protein: 5g
- Fiber: 2g
What Goes Well with Mary Berry Apple and Almond Cake
This cake pairs wonderfully with a cup of hot tea or coffee. The flavors of apples and almonds make it a great option for a cozy afternoon snack or dessert. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It’s versatile enough to be enjoyed on its own or paired with other desserts.
My Tips to Make the Best Mary Berry Apple and Almond Cake
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Be sure to use freshly grated apples. Pre-grated apples can become too watery and affect the texture of the cake.
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If you like a richer almond flavor, you can add almond extract in addition to the vanilla.
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For a lighter texture, you can use half plain flour and half self-raising flour instead of all self-raising.
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Check the cake towards the end of baking, as oven temperatures can vary. If the top is golden brown but the cake is still undercooked, cover with foil and bake for an additional 5-10 minutes.
Easy Variations of Mary Berry Apple and Almond Cake
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Add a handful of raisins or sultanas for a burst of sweetness in every bite.
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For a more festive twist, try adding a teaspoon of mixed spice or nutmeg for added warmth.
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If you don’t have ground almonds, you can use a combination of ground oats and flour for a similar texture.
Best Way to Store Mary Berry Apple and Almond Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can wrap it tightly in plastic wrap and store it in the fridge for up to a week. The cake can also be frozen for up to 3 months. Just make sure to slice it before freezing and wrap it properly to prevent freezer burn.
Nutritional Value
The nutritional value per serving (based on 12 servings) is approximately:
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Calories: 350
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Fat: 20g
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Saturated fat: 9g
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Carbohydrates: 40g
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Sugars: 30g
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Protein: 5g
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Fiber: 2g
FAQs
Can I make this cake gluten-free?
Yes, you can substitute the self-raising flour with a gluten-free flour blend. Make sure to check the flour’s instructions to ensure it rises properly.
Can I use other fruits instead of apples?
Yes, pears or peaches work well as substitutes for apples in this recipe. Just be sure to adjust the cooking time based on the fruit used.
Do I need to peel the apples?
Yes, it’s best to peel the apples to prevent the skin from affecting the texture of the cake.
Conclusion
In conclusion, Mary Berry’s Apple and Almond Cake is a wonderful treat that combines the best of two worlds: moist apples and the rich, nutty flavor of almonds. It’s an easy-to-follow recipe that will bring a smile to your face and fill your home with the most delightful aroma. The best part is that it’s so versatile – whether you’re looking for a simple snack or a special dessert, this cake ticks all the boxes. I’ve made this many times, and it never disappoints. Whether it’s for a family gathering, a cozy afternoon, or a holiday celebration, this cake is guaranteed to be a hit. Give it a try, and I’m sure it’ll become one of your favorite recipes too!
