Mary Berry Mini Apple And Almond Cakes

I first made these on a grumpy Tuesday when I needed something sweet but wasn’t up for a full faff-around sponge. I’d just found a rogue Bramley apple lurking in the back of the fridge—slightly bruised but still game. I figured, why not try Mary’s mini version instead of a big cake?

To be honest, the first batch stuck horribly in the rings because I’d skimped on flouring them. And I definitely overdid the almond extract once—tasted like marzipan soap. But once I got it right? Oh, they were gorgeously soft inside with golden, crisp almond tops. Let me show you how I fixed it.

Why This One Works So Well

Most mini cakes either go dry or claggy, but this one strikes the balance. Here’s why:

• Bramley apples keep their structure but melt ever so slightly into the sponge—giving this soft, almost pudding-like centre.
• The melted butter makes mixing quick (no creaming!) and gives a slightly denser crumb—more like a fondant cake than a fluffy cupcake.
• And the flaked almonds on top? They toast as the cakes bake. Adds crunch you didn’t know you needed.

INGREDIENTS + WHY THEY MATTER

• Melted Butter – Adds richness and makes this a one-bowl wonder. Just don’t let it cool too much or it stiffens the batter.
• Caster Sugar – Dissolves quickly and keeps the crumb fine. I once tried golden caster—lovely, deeper flavour.
• Self-Raising Flour – Lifts it just enough. If you swap with plain flour, be precise with baking powder or it’ll flop.
• Egg – Binds everything. One’s enough here—don’t add another or it turns rubbery.
• Almond Extract – Key flavour note, but go light. I overdid it once and it overpowered the apple.
• Bramley Apple – Tangy, soft, perfect. Granny Smith works in a pinch, but don’t use sweet apples—they disappear into mush.
• Flaked Almonds – Texture! They crisp beautifully on top. Skip them and the whole thing feels unfinished.

Ingredient Swaps That Hold Up

• Gluten-Free: I tested this with Doves Farm self-raising GF blend—worked well, but needed an extra splash of milk to loosen.
• Dairy-Free: I used melted vegan butter (Flora plant-based) once. Tasted great, just a smidge less rich.
• No Almond Extract: Swap with vanilla for a milder cake, or use amaretto (1 tbsp) if you’re feeling cheeky.
• No Cooking Rings: I’ve made these in a muffin tin. Just line the bases with paper circles and grease well.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cakes stuck to the rings	Skipped flouring after greasing	Butter and flour the rings, always
Too almondy (in a bad way)	Overdid the extract	½ tsp is plenty—no glugs allowed
Apples sank to bottom	Batter too thin or apples too heavy	Slice apples thinner, layer them gently
Cakes too dry	Baked too long or oven too hot	Check at 25 mins—look for golden tops

How To Make Mary Berry’s Mini Apple and Almond Cakes

1. Preheat the oven to 180°C (160°C fan). Grease and flour six 7cm cooking rings. Place them on a lined baking sheet.
2. In one bowl, stir melted butter, sugar, flour, egg, and almond extract until smooth. It’ll look thickish.
3. Spoon a bit of batter into each ring. Add a few slices of apple, then top with the rest of the batter. Smooth the tops.
4. Scatter flaked almonds on top.
5. Bake for 25–30 minutes until golden and a skewer comes out clean.
6. Let cool in the rings for 10 minutes, then carefully remove.

Tips From My Kitchen

• I thin the apple slices with a mandoline—gets them paper-thin and melt-in-your-mouth.
• If your fan oven runs hot like mine, check them at 23 minutes.
• Want prettier tops,Add an extra almond or two after 10 mins in the oven—they stay pale while the rest gets golden.

Storage + Serving

• Storing: Airtight container, 3 days max in the fridge. They do firm up—best eaten warm.
• Freezing: Wrap individually and freeze up to 1 month. Reheat from frozen at 160°C for 10 minutes.
• Serving ideas: Crème fraîche is my go-to, but they’re lush with warm custard or a tiny scoop of ice cream.

FAQs

Q: Can I use eating apples instead of Bramley?
A: I tried once with Pink Lady. Too sweet and soft—they lost their bite. Granny Smith is better if you can’t find Bramley.

Q: What can I use instead of cooking rings?
A: A muffin tin works well—just grease and line the bottoms. You won’t get the exact shape, but the flavour’s spot on.

Q: Can I make these ahead of time?
A: Yes. Bake the day before, store in the fridge, and gently reheat before serving. They’re better warm.

Q: Do I need to peel the apples?
A: Yes, especially if using Bramley. Their skins get tough and chewy otherwise.

More Mary Berry Recipe:

• Mary Berry Bakewell Tart
• Mary Berry Butterfly Cakes
• Mary Berry Madeira Cake
• Mary Berry Sultana Tea Loaf
• Mary Berry Lemon Lime Traybake