Mini apple and almond cakes
Prep time less than 30 mins
Cook time less than 30 mins
Makes 6 cakes
From Mary Berry's Absolute Favourites
One of my favourite bakes is a recipe for apple cake I created many years ago. This is a version of the same recipe but made up into individual cakes, which could be served warm as a dinner party dessert or cold as a delicious picnic treat. Equipment and preparation: for this recipe you will need six 7cm/2¾in cooking rings.
Preheat the oven to 180C/160C Fan/Gas 4.
Grease the inside of the cooking rings with a little butter and dust with flour. Arrange the cooking rings on a baking sheet lined with baking paper.
Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined.
Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon.
Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown.
Set aside to cool for about 10 minutes before removing the rings. Serve warm with a dollop of crème fraîche.
- 75g/2¾oz butter, melted, plus extra for greasing
- 100g/3½oz self-raising flour, plus extra for dusting
- 100g/3½oz caster sugar
- 1 free-range egg, beaten
- ½ tsp almond extract
- 60g/2¼oz Bramley apples, peeled and thinly sliced
- 15g/½oz flaked almonds
- crème fraîche, to serve (optional)
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