Mary Berry Mini Apple and Almond Cakes Recipe

This moist, nutty Mary Berry Mini Apple and Almond Cakes is made with fresh apples, ground almonds, and butter, and ready in 40 minutes. The sweet scent of toasted almonds fills the kitchen as the delicate sponges rise in the oven. I love baking a batch of these on rainy weekend afternoons.

Why This Classic Works

I used to struggle with dry fruit cakes, but incorporating ground almonds directly into the batter completely changed my results. The almonds lock in the moisture, keeping the sponge incredibly tender.

The tart pieces of apple melt slightly during baking, balancing the sweet almond extract perfectly. I learned that chopping the apples very finely is the secret to getting a piece of fruit in every bite.

Mary Berry Mini Apple and Almond Cakes Ingredients

• 100g softened butter
• 100g caster sugar
• 2 large eggs
• 75g self-raising flour
• 50g ground almonds
• 1/2 tsp almond extract
• 1 large cooking apple (peeled and finely diced)
• 25g flaked almonds
• 1 tbsp icing sugar (for dusting)

How To Make Mary Berry Mini Apple and Almond Cakes

1. Prep the tin: Preheat your oven to 160C Fan or 180C. Line a 12-hole muffin tin with paper cases.
2. Mix the batter: Cream the softened butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time.
3. Fold the dry ingredients: Gently fold in the self-raising flour, ground almonds, and almond extract until just combined.
4. Add the apples: Fold half of the finely diced apple into the cake mixture.
5. Fill the cases: Divide the batter evenly among the paper cases. Scatter the remaining diced apple and flaked almonds over the top.
6. Bake and cool: Bake for 20 to 25 minutes until golden and springy to the touch. Let them cool completely, then dust with icing sugar.

Recipe Tips

• Dice the apples finely: Large chunks of apple will sink to the bottom and make the cakes soggy.
• Use room temperature eggs: This prevents the batter from curdling when you mix the wet ingredients together.
• Watch the oven closely: Flaked almonds can burn quickly, so check the cakes around the 18-minute mark.

What To Serve With Mini Apple and Almond Cakes

These sweet treats pair perfectly with a hot pot of Earl Grey tea or a strong black coffee. If you want a richer dessert, serve them warm with a generous pour of vanilla custard or clotted cream.

How To Store

Keep these cakes in an airtight container at room temperature for up to 3 days. You can also freeze them without the icing sugar dust for up to 3 months, thawing them overnight before eating.

FAQs

Can I use eating apples instead of cooking apples?

Yes, you can use crisp eating apples like Granny Smith or Braeburn. They will hold their shape a bit more than cooking apples during baking.

Why did my cakes sink in the middle?

Sinking usually happens if the oven door is opened too early. It can also occur if there is too much moisture from the apples.

Can I make this as one large cake?

You can, but you will need to adjust the baking time. It will take about 40 to 50 minutes in a standard round cake tin.

Nutrition

• Calories: 210 kcal
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 90mg
• Total Carbohydrate: 19g
• Protein: 4g

Try More Recipes:

• Mary Berry Almond Slices Recipe
• Mary Berry Almond Cake Recipe
• Mary Berry Almond Sponge Cake Recipe