What do to when you’re given more apples than you’ve seen in your entire life? OK, so that might be a slight exaggeration but, my in-laws have had a bumper crop of apples this year and she’s sent us bags full of apples.
After wondering what I was going to do with them I finally decided to try my hand at Mary Berry’s apple cake. I had made a southern american cake a few weeks ago and the more I thought about it the more underwhelmed I was by it. I just wanted a night sweet yet tart cake that would be perfect with a steaming cup of coffee.
I did of course tweak this cake a little bit in that I didn’t add the almonds to the top and I also used a bigger pan but is was essentially the same cake. I think next time I’ll also substitute the almond extract for vanilla as I’m not a big fan of the almond smell. The apples I used were also a bit tart- they’re eating apples but definitely on the tart side, this made the cake just the perfect mix of sweet and sharp.
- 225g self-raising flour
- 225g caster sugar
- 1 level tsp baking powder
- 2 large eggs
- ½ tsp almond extract
- 150g melted butter
- 150g-200g cooking apples, peeled and cored
- Preheat your oven to 160C/fan 140C/.
- Lightly grease a 22cm loose-bottomed cake tin.
- Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix until well blended
- Pour half the mixture into a cake tin. Lay the slices of apples on top of the mixture- make sure the slices are piled high in the middle. Pour the remaining mixture over the apples.
- Bake in the preheated oven for 1 hour and 15 minutes until golden.