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Mary Berry Gluten Free Apple Cake

Mary Berry Gluten Free Apple Cake
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Print Recipe

This is a classic English farmhouse-style fruit sponge, adapted to be entirely safe for coeliacs and those with gluten sensitivity. Unlike many gluten-free bakes that can be dense or gritty, this cake uses a combination of gluten-free flour blend and ground almonds. The almonds are the secret weapon here—they add natural oils that keep the crumb tender and moist for days, solving the “dryness” issue common in gluten-free baking. It is finished with a crunchy sugar topping that provides a lovely texture contrast to the soft fruit inside.

Ingredients

  • Gluten-Free Self-Raising Flour (225g): Look for a quality blend (like Doves Farm). If you only have plain GF flour, add 2 teaspoons of GF baking powder.

  • Ground Almonds (50g): This replaces some of the flour to add moisture and a subtle nutty flavor.

  • Caster Sugar (225g): Fine sugar dissolves easily into the batter for a light texture.

  • Butter (225g): Softened at room temperature. You can use baking margarine, but real butter gives a better flavor.

  • Eggs (4 large): These provide the structure and lift essential for gluten-free baking.

  • Baking Powder (1 tsp): Ensure it is certified gluten-free. This gives the extra lift the heavy fruit needs.

  • Apples (2-3 large): Bramley cooking apples work best for a tart contrast, but dessert apples like Granny Smith hold their shape well too. Peel, core, and slice them.

  • Demerara Sugar (2 tbsp): Sprinkled on top before baking for a crunchy, caramelized crust.

  • Flaked Almonds (Optional): For decoration and extra crunch.

Instructions

  • Preheat the oven: Start by turning your oven to 160°C (140°C Fan / Gas 3). Grease your cake tin and line the base with baking parchment.

  • Prep the apples: Peel, core, and thinly slice your apples. To stop them from browning, you can toss them in a tiny squeeze of lemon juice, though this isn’t strictly necessary if you work fast.

  • Mix the batter: Place the softened butter, caster sugar, gluten-free flour, ground almonds, baking powder, and eggs into your large mixing bowl.

  • Beat until smooth: Using your electric whisk, beat the ingredients together for about 2 minutes. The mixture should be pale, smooth, and creamy. Be careful not to over-beat once it looks uniform.

  • Layer the cake: Spoon half of the cake mixture into the prepared tin and level the surface. Arrange half of the sliced apples over the batter.

  • Add the top layer: Spoon the remaining batter over the apples. It might look like there isn’t enough, but it will spread in the heat. Arrange the remaining apple slices neatly on top.

  • Add the crunch: Sprinkle the demerara sugar (and flaked almonds if using) generously over the top of the unbaked cake.

  • Bake carefully: Place in the center of the oven and bake for 1 hour to 1 hour 15 minutes.

  • Check for doneness: Insert a skewer into the center. It should come out clean, perhaps with a sticky crumb or two, but no wet batter. The top should be golden brown.

  • Cool down: Leave the cake in the tin for 10–15 minutes. Gluten-free cakes are more fragile when hot, so this resting time lets the structure set. Then, turn out onto a wire rack to cool completely.

Find it online: https://maryberrycooks.co.uk/mary-berry-gluten-free-apple-cake/