This is Mary Berry’s apple dessert cake recipe that I’ve used here.
WHAT YOU NEED:
– 225g self-raising flour
– 1 level tsp baking powder
– 225g caster sugar
– 2 large eggs
– ½ tsp almond extract
– 150g butter, melted
– 250g cooking apples, peeled and cored (the weight is after peeling and coring)
– 25g flaked almonds
– A little icing sugar
WHAT YOU DO:
1. Preheat the oven to 160C/320F. Lightly grease a deep 20cm loose-bottomed cake tin.
2. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended, then beat for a minute.
3. Spread half the mixture into the tin. Thickly slice the apples and lay on top of the mixture in the tin, don’t go right to the edge, pile them more into the centre. Spoon the remaining mixture over the apples, making sure they are all covered, don’t worry about getting a smooth or flat surface, it all flattens out during cooking.
4. Sprinkle with the flaked almonds.
5. Bake in the oven for around 1¼ hours until golden and coming away from the sides of the tin.
6. Sift some icing sugar on top before serving.
This cake is ideally eaten warm as a dessert, with some ice-cream or cream, but it’s perfectly good cold too.