Mary Berry’s Apple and Almond Cake is a light and delicious dessert featuring layers of tender apples, almond-flavored batter, and a crunchy almond topping. This cake is perfect for tea time, dessert, or even as a cozy treat on a chilly day. Combining juicy apples and almonds creates a delicate flavor, while the soft, moist texture makes each bite truly enjoyable.
What Is Mary Berry’s Apple and Almond Cake?
Mary Berry’s Apple and Almond Cake is a simple yet elegant dessert made with a buttery almond-flavored batter and thinly sliced apples. The cake has a soft, fluffy texture, with the almonds providing a slightly nutty crunch on top. This cake is a delightful twist on a classic apple cake and is ideal for showcasing the natural sweetness of apples.
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Why You’ll Love This Recipe
- Easy to Make: Uses basic ingredients and simple steps.
- Light and Moist: The cake has a soft texture with tender apple slices.
- Perfect Flavor Combination: Apples and almonds complement each other beautifully.
- Great for Any Occasion: Perfect for gatherings, dessert, or afternoon tea.
- Versatile: Pairs well with cream, custard, or simply on its own.
Ingredients Needed to Make Mary Berry Apple and Almond Cake
- 150g butter (softened) – Adds richness and a moist crumb.
- 150g caster sugar – Sweetens the cake and balances the apple tartness.
- 3 large eggs – Provides structure and helps the cake rise.
- 150g self-raising flour – Gives the cake a light, airy texture.
- 1 tsp baking powder – Helps the cake rise and stay fluffy.
- 1 tsp almond extract – Adds a lovely almond flavor to the batter.
- 100g ground almonds – Enhances the almond flavor and gives a soft texture.
- 2 medium apples (peeled, cored, and thinly sliced) – Use firm apples like Granny Smith or Braeburn for the best results.
- 25g flaked almonds – Add a crunchy topping.
- 1-2 tbsp demerara sugar – Sprinkled on top for a golden, crispy finish.
Instructions to Make Mary Berry Apple and Almond Cake
Step 1: Prepare the Cake Tin and Preheat the Oven
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line the bottom with parchment paper to prevent sticking.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy. This step takes about 3-4 minutes and helps create a soft, tender texture.
Step 3: Add Eggs and Almond Extract
Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract to infuse the batter with almond flavor.
Step 4: Fold in Dry Ingredients
Sift the self-raising flour and baking powder, then fold them gently into the batter along with the ground almonds. Mix until just combined, being careful not to overmix to keep the cake light.
Step 5: Layer the Apples
Pour half of the batter into the prepared cake tin and spread it evenly. Arrange a layer of apple slices over the batter. Pour the remaining batter on top, spreading it evenly, and layer the rest of the apples on top.
Step 6: Add the Topping
Sprinkle the flaked almonds and demerara sugar over the top layer of apples for a golden, crunchy finish.
Step 7: Bake the Cake
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean. The top should be golden and the almonds lightly toasted.
Step 8: Cool and Serve
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with a dollop of cream, custard, or ice cream.
What Goes Well with Mary Berry Apple and Almond Cake
- Whipped Cream: Light and airy, perfect for each slice.
- Custard: Adds a warm, creamy touch.
- Vanilla Ice Cream: Cold ice cream complements the warm, soft cake.
- Greek Yogurt: Adds a tangy contrast to the sweetness.
- Honey Drizzle: For extra sweetness and flavor.
- Chopped Toasted Nuts: Sprinkle on top for added crunch.
- Caramel Sauce: A decadent pairing for a rich dessert experience.
Expert Tips for the Best Apple and Almond Cake
- Use Firm Apples: Apples like Granny Smith hold their shape well during baking.
- Don’t Overmix the Batter: Fold the dry ingredients gently to keep the cake light.
- Layer the Apples Evenly: Distribute apple slices evenly for consistent texture.
- Sprinkle with Demerara Sugar: Adds a nice crunch and caramelization on top.
- Let It Cool Slightly: This cake is best served warm but can be enjoyed at room temperature as well.
- Serve Freshly Baked: The cake is most flavorful and tender when freshly baked.
Easy Variations of Mary Berry Apple and Almond Cake
- Add Cinnamon: Mix a teaspoon of cinnamon into the batter for a warm, spiced flavor.
- Swap Almonds for Pecans: Add chopped pecans or walnuts for a different nutty flavor.
- Lemon Zest: Add a bit of lemon zest for a fresh, citrusy twist.
- Use Brown Sugar: Substitute some caster sugar with brown sugar for a deeper flavor.
- Add Raisins: Mix in a handful of raisins for extra sweetness and texture.
- Gluten-Free Option: Use gluten-free flour and adjust baking time as needed.
Best Practices to Store Mary Berry Apple and Almond Cake
- Store at Room Temperature: Keep in an airtight container at room temperature for up to 2 days.
- Refrigerate for Longer Storage: Store in the refrigerator for up to 5 days; let it come to room temperature or warm slightly before serving.
- Freeze for Future Enjoyment: Wrap in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
How Can I Make Mary Berry Apple and Almond Cake Healthier?
- Reduce Sugar: Use less sugar in the batter or swap for a natural sweetener.
- Add Extra Apples: Increase the apple amount for natural sweetness and moisture.
- Use Whole-Wheat Flour: Substitute part of the self-raising flour with whole-wheat flour for added fiber.
- Try Greek Yogurt: Substitute some butter with Greek yogurt for a lighter texture.
- Add Nuts: Mix in nuts like walnuts for added protein and healthy fats.
Nutrition Value (Per Serving)
- Calories: 280 kcal
- Fat: 15g
- Carbohydrates: 32g
- Protein: 5g
- Fiber: 2g
FAQs
What Kind of Apples Are Best for Mary Berry’s Apple and Almond Cake?
Firm apples like Granny Smith, Braeburn, or Honeycrisp work best in Mary Berry’s Apple and Almond Cake. These apples hold their shape well during baking and add a nice balance of sweetness and tartness, which complements the almond flavor in the cake.
Can I Make Mary Berry’s Apple and Almond Cake Ahead of Time?
Yes, you can make this cake ahead of time. It keeps well at room temperature in an airtight container for up to 2 days. If you want to store it longer, refrigerate it for up to 5 days and bring it to room temperature, or gently reheat it before serving.
Can You Freeze Apple and Almond Cake?
Yes, you can freeze Apple and Almond Cake. Allow the cake to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It will keep for up to 3 months. To serve, thaw the cake at room temperature and warm in the oven if desired.
How Do I Prevent the Cake from Becoming Too Moist with Apples?
To prevent the cake from becoming too moist, use firm apples and slice them thinly so they bake evenly without releasing too much moisture. You can also gently blot the apple slices with a paper towel before folding them into the batter.
Final Words
Mary Berry’s Apple and Almond Cake is a delicious, simple cake that’s perfect for any occasion. With its soft texture, juicy apples, and almond crunch, this cake is sure to be a hit whether you’re serving it for tea, dessert, or just a cozy snack. Enjoy it warm with cream or ice cream for a truly delightful treat!
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Mary Berry Apple and Almond Cake
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Apple and Almond Cake is a simple yet elegant dessert made with a buttery almond-flavored batter and thinly sliced apples. The cake has a soft, fluffy texture, with the almonds providing a slightly nutty crunch on top. This cake is a delightful twist on a classic apple cake and is ideal for showcasing the natural sweetness of apples.
Ingredients
- 150g butter (softened) – Adds richness and a moist crumb.
- 150g caster sugar – Sweetens the cake and balances the apple tartness.
- 3 large eggs – Provides structure and helps the cake rise.
- 150g self-raising flour – Gives the cake a light, airy texture.
- 1 tsp baking powder – Helps the cake rise and stay fluffy.
- 1 tsp almond extract – Adds a lovely almond flavor to the batter.
- 100g ground almonds – Enhances the almond flavor and gives a soft texture.
- 2 medium apples (peeled, cored, and thinly sliced) – Use firm apples like Granny Smith or Braeburn for the best results.
- 25g flaked almonds – Add a crunchy topping.
- 1–2 tbsp demerara sugar – Sprinkled on top for a golden, crispy finish.
Instructions
Step 1: Prepare the Cake Tin and Preheat the Oven
Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin and line the bottom with parchment paper to prevent sticking.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy. This step takes about 3-4 minutes and helps create a soft, tender texture.
Step 3: Add Eggs and Almond Extract
Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract to infuse the batter with almond flavor.
Step 4: Fold in Dry Ingredients
Sift the self-raising flour and baking powder, then fold them gently into the batter along with the ground almonds. Mix until just combined, being careful not to overmix to keep the cake light.
Step 5: Layer the Apples
Pour half of the batter into the prepared cake tin and spread it evenly. Arrange a layer of apple slices over the batter. Pour the remaining batter on top, spreading it evenly, and layer the rest of the apples on top.
Step 6: Add the Topping
Sprinkle the flaked almonds and demerara sugar over the top layer of apples for a golden, crunchy finish.
Step 7: Bake the Cake
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean. The top should be golden and the almonds lightly toasted.
Step 8: Cool and Serve
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with a dollop of cream, custard, or ice cream.
