Mary Berry Apple and Almond Cake Recipe

Mary Berry’s Apple and Almond Cake is a moist, buttery cake that perfectly balances the natural sweetness of apples with the nutty richness of ground almonds. This delightful dessert is soft, tender, and has a lovely crunch from the almond topping. It’s an excellent choice for afternoon tea, weekend baking, or even as a dinner party dessert served with cream or custard. Best of all, this cake is straightforward to prepare, yet it looks and tastes special enough to impress guests.

What is Mary Berry’s Apple and Almond Cake?

Mary Berry’s Apple and Almond Cake is a classic British bake made with a simple sponge base enriched with ground almonds, topped with slices of apple and a scattering of flaked almonds. As it bakes, the apples soften into the sponge, keeping it moist, while the almonds on top become lightly toasted, adding texture and flavour. It’s a timeless cake that highlights the beauty of seasonal fruit in a homely yet elegant way.

Try Other Mary Berry Recipes

• Mary Berry Malteser Cake
• Mary Berry Twice Cooked Roast Potatoes
• Mary Berry Roast Potatoes with Semolina
• Mary Berry Make Ahead Roast Potatoes

Why This Recipe is Worth Trying

• Moist and flavourful – Ground almonds keep the cake soft and rich.
• Seasonal and versatile – Works with eating apples or cooking apples.
• Perfect for any occasion – Afternoon tea, dessert, or a weekend treat.
• Simple to prepare – Straightforward method, no complicated steps.
• Beautiful presentation – Golden cake topped with apples and almonds.

Essential Ingredients to Make Mary Berry Apple and Almond Cake

• 150g butter, softened
• 150g caster sugar
• 2 large eggs
• 100g self-raising flour
• 1 tsp baking powder
• 100g ground almonds
• 2 medium apples, peeled, cored, and thinly sliced
• 50g flaked almonds
• 1 tsp vanilla extract
• 2 tbsp milk
• Icing sugar, for dusting

Handy Kitchen Tools for Best Results

• 20cm round cake tin (lined with baking paper)
• Mixing bowls
• Electric whisk or hand whisk
• Spatula
• Sharp knife and peeler
• Cooling rack

Step-by-Step Guide to Making Mary Berry Apple and Almond Cake

Step 1: Prepare the tin

Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking paper.

Step 2: Cream butter and sugar

In a large bowl, beat butter and sugar together until pale and fluffy.

Step 3: Add eggs and flavouring

Whisk in eggs one at a time, followed by vanilla extract. If the mixture curdles, add a spoonful of flour.

Step 4: Fold in dry ingredients

Sift in flour and baking powder, then fold through ground almonds. Add milk to loosen the mixture into a smooth batter.

Step 5: Assemble the cake

Spread the batter evenly in the prepared tin. Arrange apple slices neatly on top, pressing them slightly into the batter. Scatter flaked almonds over the apples.

Step 6: Bake until golden

Bake for 40–45 minutes until golden brown and a skewer comes out clean. Cover with foil halfway if browning too quickly.

Step 7: Cool and serve

Allow to cool in the tin for 10 minutes, then transfer to a wire rack. Dust with icing sugar before serving.

What I Got Wrong (And How I Fixed It)

• Apples released too much liquid – Using firm eating apples helped prevent sogginess.
• Cake browned too quickly – Covering loosely with foil halfway ensured even baking.
• Overmixed batter – Gave a dense texture; folding gently kept the cake light.

Healthier Ways to Make Mary Berry Apple and Almond Cake

• Swap caster sugar for coconut sugar or honey.
• Use wholemeal flour for added fibre.
• Reduce butter slightly and replace it with Greek yogurt.
• Add extra apple slices for natural sweetness.

Ingredient Substitutions for Mary Berry Apple and Almond Cake

• Apples → Use pears or peaches for variation.
• Ground almonds → Swap with hazelnut or walnut meal.
• Self-raising flour → Replace with plain flour plus 1 tsp baking powder.
• Butter → Use sunflower oil or dairy-free spread for a lighter option.

Pairing Ideas: What to Serve With Apple and Almond Cake

• Pouring cream – Classic accompaniment for warm cake.
• Vanilla ice cream – Adds a cold, creamy contrast.
• Warm custard – Comforting and rich.
• Berry compote – Balances the sweetness with tart flavours.
• Coffee or tea – Perfect for an afternoon tea setting.

Expert Tips for Apple and Almond Cake Success

• Choose firm apples – They hold their shape while baking.
• Layer apples neatly – Ensures even coverage and a pretty finish.
• Toast flaked almonds lightly – Brings out their nutty flavour.
• Don’t overmix batter – Keeps the sponge light and airy.
• Test with a skewer – Check the centre is cooked through before removing.
• Dust before serving – A little icing sugar adds elegance.

Creative Ways to Customize Apple and Almond Cake

• Add a spoonful of cinnamon or nutmeg to the batter for warmth.
• Stir in sultanas or dried cranberries for extra sweetness.
• Drizzle with a lemon glaze instead of icing sugar.
• Use a mix of red and green apples for colour contrast.
• Add a layer of apricot jam under the apples for richness.

Storing Apple and Almond Cake the Right Way

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate if serving with cream to keep fresh longer.
• Freeze individual slices wrapped well for up to 1 month.

How to Reheat Apple and Almond Cake

• Oven method – Warm at 160°C for 10 minutes.
• Microwave method – Heat individual slices for 20–30 seconds.
• From frozen – Defrost overnight, then reheat gently before serving.

Nutritional Breakdown (per serving)

• Calories: ~365 kcal
• Protein: 6g
• Carbohydrates: 38g
• Fat: 20g
• Fibre: 3g
• Sugar: 22g

FAQs

How do you stop apple and almond cake from being too soggy?

To prevent sogginess, use firm apples that hold their shape and avoid releasing too much liquid. Cooling the cooked fruit slightly before layering also helps maintain a moist but not wet texture.

Can I use ground almonds instead of flour in apple and almond cake?

No, ground almonds should not fully replace flour, as they don’t provide enough structure on their own. A combination of self-raising flour and ground almonds keeps the cake moist but still stable.

Should apples be cooked before adding to almond cake?

Apples don’t need pre-cooking for this cake. Thinly sliced raw apples soften while baking, blending into the sponge and keeping it moist without extra preparation.

How do you know when an apple and almond cake is fully baked?

The cake is ready when the top is golden and a skewer inserted into the centre comes out clean. If it browns too quickly, cover with foil for the last 10 minutes of baking.

Wrapping It Up

Mary Berry’s Apple and Almond Cake is the kind of bake that proves simplicity can be delicious. With its moist almond sponge, sweet apples, and golden topping, it’s a cake you’ll want to make again and again. Perfect for teatime, celebrations, or just when you crave a homemade dessert, this cake brings comfort and elegance in every slice.

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