Mary Berry’s Mini Apple and Almond Cakes are made with butter, caster sugar, self-raising flour, almond extract, Bramley apples, and flaked almonds. This delicious mini cake recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 6 people.
This Mini Apple And Almond Cakes Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Mini Apple And Almond Cakes Ingredients
- 75g (3oz) butter, melted, plus extra for greasing
- 100g (4oz) caster sugar (or superfine sugar)
- 100g (4oz) self-raising flour (or 1 cup all-purpose flour with 1½ tsp baking powder), plus extra for dusting
- 1 egg, beaten
- ½ tsp almond extract
- 60g (2½oz) Bramley apples (or ½ medium apple), peeled and thinly sliced
- 15g (½oz) flaked almonds (or 2 tbsp sliced almonds)
How To Make Mary Berry Mini Apple And Almond Cakes
- Preheat Oven and Prepare Cooking Rings: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Grease six 7cm (2¾in) cooking rings with butter and dust with flour. Place the rings on a baking sheet lined with baking paper.
- Prepare the Cake Mixture: In a large bowl, combine melted butter, caster sugar, self-raising flour, beaten egg, and almond extract. Mix until smooth. Spoon a small amount of the batter into the base of each cooking ring, arrange some apple slices over the batter, then top with the remaining mixture, leveling with the back of a spoon.
- Bake the Cakes: Sprinkle flaked almonds on top of each cake. Bake for 25–30 minutes, or until the cakes are well risen and golden brown.
- Cool and Serve: Let the cakes cool in the rings for about 10 minutes. Carefully remove the rings and serve warm with a dollop of crème fraîche.
Recipe Tips
- Use Bramley Apples: Bramley apples are best for baking as they stay firm and add a nice tangy taste. If unavailable, choose a firm, tart apple like Granny Smith.
- Grease and Flour Rings: Properly grease and flour the cooking rings to prevent sticking and ensure the cakes come out smoothly.
- Level the Batter: Smooth the batter with a spoon to make sure the cakes bake evenly and have flat tops.
- Check Early: Begin checking the cakes at 25 minutes to avoid overbaking. They should be golden brown and a skewer should come out clean.
- Cool in Rings: Let the cakes cool in the rings for 10 minutes before removing. This helps the cakes stay intact and makes them easier to handle.
What To Serve With Mini Apple And Almond Cakes?
These mini apple and almond cakes pair well with crème fraîche, vanilla ice cream, whipped cream, or custard. They can also be served alongside fresh fruit, a light yogurt, or a small fruit compote for a delicious dessert.
How To Store Leftovers Mini Apple And Almond Cakes?
- Refrigerate: Allow the leftover mini apple and almond cakes to cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap the cooled leftover mini apple and almond cakes in plastic wrap and place them in a freezer bag or container. They will keep in the freezer for up to 1 month. Thaw at room temperature or reheat if you want before serving.
How To Reheat Leftovers Mini Apple And Almond Cakes?
- In The Oven: Set your oven to 180°C/160°C fan/Gas 4 (350°F). Put leftover mini apple and almond cakes on a baking sheet and warm them for about 10 minutes.
- In The Microwave: Put leftover mini apple and almond cakes on a microwave-safe plate and heat on medium for 20-30 seconds, or until warm.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Heat leftover mini apple and almond cakes in the air fryer for about 5 minutes.
Mary Berry Mini Apple And Almond Cakes Nutrition Fact
Serving Size: 1 cake (of 6)
- Calories: 220
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 90mg
- Potassium: 160mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 17g
- Protein: 3g
More Mary Berry Recipe:
- Mary Berry Bakewell Tart
- Mary Berry Butterfly Cakes
- Mary Berry Madeira Cake
- Mary Berry Sultana Tea Loaf
- Mary Berry Lemon and Passion Fruit Cake
- Mary Berry Lemon Lime Traybake
Mary Berry Mini Apple And Almond Cakes
Description
Mary Berry’s Mini Apple and Almond Cakes are made with butter, caster sugar, self-raising flour, almond extract, Bramley apples, and flaked almonds. This delicious mini cake recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven and Prepare Cooking Rings: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Grease six 7cm (2¾in) cooking rings with butter and dust with flour. Place the rings on a baking sheet lined with baking paper.
- Prepare the Cake Mixture: In a large bowl, combine melted butter, caster sugar, self-raising flour, beaten egg, and almond extract. Mix until smooth. Spoon a small amount of the batter into the base of each cooking ring, arrange some apple slices over the batter, then top with the remaining mixture, leveling with the back of a spoon.
- Bake the Cakes: Sprinkle flaked almonds on top of each cake. Bake for 25–30 minutes, or until the cakes are well risen and golden brown.
- Cool and Serve: Let the cakes cool in the rings for about 10 minutes. Carefully remove the rings and serve warm with a dollop of crème fraîche.
Notes
- Use Bramley Apples: Bramley apples are best for baking as they stay firm and add a nice tangy taste. If unavailable, choose a firm, tart apple like Granny Smith.
- Grease and Flour Rings: Properly grease and flour the cooking rings to prevent sticking and ensure the cakes come out smoothly.
- Level the Batter: Smooth the batter with a spoon to make sure the cakes bake evenly and have flat tops.
- Check Early: Begin checking the cakes at 25 minutes to avoid overbaking. They should be golden brown and a skewer should come out clean.
- Cool in Rings: Let the cakes cool in the rings for 10 minutes before removing. This helps the cakes stay intact and makes them easier to handle.
Mary Berry Mini Apple And Almond Cakes