Mary Berry Apple and Almond Cake Recipe

This soft, nutty Mary Berry Apple and Almond Cake is made with tart apples and butter, and ready in 1 hour 35 minutes. The crunchy flaked almond topping creates a beautiful contrast to the tender, fruit-packed sponge underneath. I always find this bake completely foolproof for weekend gatherings.

Why This Classic Works

I used to struggle with fruit cakes becoming too dense or soggy in the middle. The secret here is slicing the apples thinly and layering them, rather than folding big chunks into the wet batter.

The almond extract adds a distinct warmth that pairs perfectly with the tartness of the fruit. I learned that spreading the batter evenly over the apples keeps the fruit suspended right where it belongs.

Mary Berry Apple and Almond Cake Ingredients

• 225g butter, softened
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 1 tsp almond extract
• 2 large cooking apples, peeled and sliced
• 50g flaked almonds
• 1 tbsp demerara sugar

How To Make Mary Berry Apple and Almond Cake

1. Prepare the Tin: Preheat the oven to 160°C (140°C fan) and line a 23cm springform cake tin with baking parchment.
2. Mix the Batter: In a large bowl, beat the softened butter, caster sugar, self-raising flour, baking powder, eggs, and almond extract until smooth and thick.
3. Layer the Apples: Spread half the batter into the prepared tin. Arrange the sliced cooking apples evenly over the mixture, then carefully spread the remaining batter on top.
4. Add the Topping: Scatter the flaked almonds and demerara sugar evenly over the surface of the cake.
5. Bake: Bake for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
6. Cool: Leave the cake to cool in the tin for 15 minutes before transferring it to a wire rack.

Recipe Tips

• Use the right apples: Cooking apples break down beautifully and provide a sharp contrast to the sweet almond sponge.
• Check with a skewer: Because of the wet fruit, always test the center of the cake to ensure no raw batter remains.
• Cover if browning too fast: If the flaked almonds get too dark before the center sets, tent the cake loosely with foil.

What To Serve With Apple and Almond Cake

This cake is fantastic served warm with a generous pour of hot vanilla custard. For a lighter afternoon tea option, a dollop of clotted cream or crème fraîche cuts through the sweetness nicely.

How To Store

Store the cake in an airtight container at room temperature for up to three days. You can also freeze the baked and cooled cake for up to three months, thawing it overnight before serving.

FAQs

Can I use eating apples instead of cooking apples?

Yes, eating apples work well if you want slices that hold their shape better during baking.

Do I need to peel the apples?

It is best to peel the apples so you do not have tough skin disrupting the soft sponge texture.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking the center can cause the cake to sink.

Can I make this in a different sized tin?

You can use a 20cm tin, but it will need longer in the oven, and you must cover it to prevent burning.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 140mg
• Sodium: 320mg
• Total Carbohydrate: 52g
• Protein: 8g

Try More Recipes:

• Mary Berry Almond Cake Recipe
• Mary Berry Almond Sponge Cake Recipe
• Mary Berry 9 Inch Sponge Cake Recipe