Mary Berry Apple Cake

We have had a plethora of apples on our tree in the garden this year. After giving some to the neighbours and packing some away, we still have a bag full. So at the weekend I made Mary Berry’s Apple Dessert Cake which was absolutely delicious, according to my colleagues who finished it on Monday. As it uses melted butter, it isn’t the easiest batter to handle, particularly as the apples are sandwiched between two layers of cake mixture but by working quickly, it was easy enough to achieve the desired result. If only I didn’t like cake so much……

APPLE DESSERT CAKE

225g (8 oz) self-raising flour

1 level teaspoon baking powder 

225g (8 oz) caster sugar 

2 eggs

½ teaspoon almond extract

150g (5 oz) butter, melted

350g (12 oz) cooking apples, peeled and cored

25g (1 oz) flaked almonds

Spread half this mixture into the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre. Using 2 dessertspoons, roughly spoon the remaining mixture over the apples.

This is an awkward thing to do, but just make sure that the mixture covers the centre well as it will spread out in the oven. Sprinkle with the flaked almonds.

Bake in the preheated oven for 1¼–1½ hours until golden and coming away from the sides of the tin.

Spread half this mixture into the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centr

This is an awkward thing to do, but just make sure that the 

Apple Cake

I made an apple cake on Sunday with some Bramley apples I’d found lurking in the back of the fridge.  I’d been saving the recipe for such an occasion (despite my good intentions to reduce my cake intake) and I wasn’t disappointed.  It had a lovely light texture as it was made by whisking eggs and sugar together before adding the other ingredients.   Andy, Molly and I munched on 2 large slabs as we hunkered down in a frosty peat hag below the summit of Arkleton Hill yesterday. It proved to be an extremely tasty part of our packed lunch

Dutch Apple Cake


Ingredients
2 eggs
175g caster sugar
1/2 tsp vanilla extract
85g butter
75ml milk
125g SR flour
1/2 tsp ground cinnamon
2 cooking apples, peeled, cored and thinly sliced
2 tbsp Demerara sugar


Method
1. Preheat the oven to 200C/gas 6. Line the sides and base of a 20cm cake tin with parchment paper.
2. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (This will take about 5 minutes). 
3. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over the 2 tablespoons of Demerara sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180C/gas 4 and bake for a further 20±25 minutes or until well risen and golden brown.
5. Remove the cake from the oven and allow to cool in the tin before cutting into slices

Apple cake

I  made a delicious baked apple cake for a dessert this weekend using some apples I’d been given by a friend. I’d not made this particular recipe before but was tempted as it used ground almonds which always make for a moist cake.  It was actually quite deep so the finished product was large enough to have as pudding on Saturday, tea on Sunday and give Grandma the rest for her and her friend to enjoy on Monday. The only revision I’d make to the recipe for the future would be to add cinnamon as we love it with apples

Baked Apple Cake

4 Bramley apples – peeled, cored, and sliced
juice of half a lemon
9oz (275g) soft light brown sugar
3.5oz (100g) butter, melted
3.5oz (100g) ground almonds
7.5oz (215g) plain flour
1tsp baking powder
5 eggs
1tsp cinnamon
1tsp vanilla extract

Pre-heat oven to Gas 4, 180C
Grease and line a 9” spring clip tin with baking parchment.
Prepare the apples, put the slices in a bowl and stir in 2oz brown sugar and the juice of half a lemon.  Leave on one side.
Melt the butter and stir in the eggs, 5oz sugar, sifted flour, cinnamon, vanilla extract and baking powder.  Add the ground almonds.
Sprinkle a further 2oz of sugar over the base of the tin and arrange the apple slices in overlapping layers, covering the base fully.
Add any remaining apple slices and juice to the cake mixture and mix well.  Pour the cake batter over the apples, spread flat with a palette knife and bake for 50 mins.  You may  need to cover with a sheet of foil or parchment about 30 mins in to stop it becoming too brown on top.
Release tin and cake onto a plate so the apple base is uppermost