Mary Berry's Apple and Almond Cake: A Delightful Treat

Mary Berry's Apple and Almond Cake is a delightful dessert that combines the moistness of apples with the nutty flavor of almonds, making it perfect for any occasion. This gluten-free cake is especially ideal for AGA ovens but can be easily adapted for conventional ovens, ensuring a versatile baking experience.

Ingredients List:

• Self-raising flour: 225g
• Baking powder: 1 level teaspoon
• Caster sugar: 225g
• Large eggs: 2
• Almond extract: ½ teaspoon
• Butter (melted): 150g
• Cooking apples (peeled and cored): 350g
• Flaked almonds: 25g
• Confectioner sugar: for decoration

Preparation Instructions:

1. Start by preheating your oven and preparing your cake pan with greaseproof paper.
2. Cook the diced apples with lemon juice and a bit of sugar until soft.
3. Toast the almonds until golden, then grind them to a fine texture.
4. Blend the cooled apples with almond extract, eggs, and sugar, then add the dry ingredients including the ground almonds.
5. Pour the batter into the cake pan and bake until a skewer inserted comes out clean.
6. Cool the cake on a wire rack before decorating with confectioner sugar.

Storage and Reheating:

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze the cake for up to 3 months. To reheat, bake the cake covered with foil in the oven or microwave on a plate covered with a damp paper towel.

Nutritional Information:

Per serving (based on 12 servings):

• Calories: 278 kcal
• Fat: 14.8g
• Carbohydrates: 32.9g
• Protein: 7.1g
• Fiber: 2.4g
• Sugar: 23.6g

Frequently Asked Questions (FAQ):

• Can I use a different type of apple? Yes, you can use any baking-friendly apple variety like Granny Smith, Honeycrisp, Braeburn, or Fuji.
• Can I make this cake in advance? Yes, the cake is best served warm but can be made a day ahead or frozen for up to 3 months.

Mary Berry's Apple and Almond Cake is a wonderful blend of fruity and nutty flavors, perfect for a cozy dessert or a special treat. Serve it warm with a scoop of ice cream or a dollop of crème fraîche for an extra indulgent experience.

Original recipe by Mary Berry.