Mary Berry Apple and Almond Cake Recipe

Apple and almond is a combination that works because both ingredients share a quality — a gentle, slightly sweet, slightly fragrant character that enhances rather than competes.

Almond flour gives the cake a richness and moistness that plain flour alone cannot achieve. The apple gives sweetness and soft fruit pieces throughout the crumb. Together they give a cake that is elegant and refined without being complicated.

This cake uses a combination of ground almonds and self-raising flour rather than ground almonds alone — the self-raising flour gives lift and structure while the ground almonds give the characteristic richness and moistness that makes an almond cake specifically wonderful.

The top is finished with flaked almonds that toast during baking and give a beautifully golden, slightly crunchy finish.

Ingredients for Mary Berry Apple and Almond Cake

For the Cake

• 200g unsalted butter, softened
• 200g golden caster sugar
• 3 large eggs, at room temperature
• 150g self-raising flour, sifted
• 100g ground almonds
• 1½ tsp baking powder
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2 tbsp whole milk
• 300g eating apples (Cox or Braeburn), peeled, cored, and cut into 1cm dice — tossed in juice of ½ lemon

For the Top

• 50g flaked almonds
• 1 tbsp demerara sugar
• A dusting of icing sugar after baking

For the Almond Glaze (Optional)

• 3 tbsp apricot jam, warmed and sieved
• Brushed over the warm cake for a glossy finish

How to Make Mary Berry Apple and Almond Cake

Step 1 — Preheat and Prepare

Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a deep 20cm round springform tin and line the base with baking parchment.

Step 2 — Make the Batter

Beat the softened butter and golden caster sugar together for four to five minutes until pale and very fluffy. Add the eggs one at a time, beating well after each. Add the almond extract and vanilla extract.

Sift the self-raising flour and baking powder into the bowl. Add the ground almonds and milk. Fold gently until just combined.

Step 3 — Fold in the Apple

Fold the diced apple gently through the batter until evenly distributed.

Step 4 — Fill and Top

Spoon the batter into the prepared tin. Spread evenly. Scatter the flaked almonds over the entire surface and sprinkle with the demerara sugar.

Step 5 — Bake

Bake for 45 to 55 minutes until deep golden, the flaked almonds are toasted, and a skewer inserted into the very centre comes out clean.

Cover loosely with baking parchment after 35 minutes if the almond top is browning too quickly.

Cool in the tin for twenty minutes before releasing the springform.

Step 6 — Glaze (Optional)

While the cake is still warm, brush the apricot glaze over the flaked almond top for a professional, glossy finish. The warmth helps the glaze soak into the almonds slightly rather than sitting on top.

Dust lightly with icing sugar around the edges after cooling completely.

My Top Tips For Perfect Apple and Almond Cake

Use almond extract — not just vanilla. The almond extract gives the distinctive, fragrant almond character that makes this cake specifically an almond cake rather than simply a cake with ground almonds in it. Half a teaspoon of almond extract is strong — one teaspoon gives a clear, vivid almond flavour throughout.

The combination of ground almonds and self-raising flour gives the right balance. Ground almonds alone give too dense and too moist a cake that is difficult to slice cleanly. Ground almonds with self-raising flour give a cake that has proper rise and structure alongside the richness and moistness that almonds provide.

Use eating apples that hold their shape. Cox or Braeburn give soft, identifiable apple pieces after baking. Bramleys collapse and give moisture but no distinct fruit pieces. For this cake — where the apple pieces are part of the appeal — eating apples are correct.

Scatter flaked almonds generously. A generous covering of flaked almonds toasts to a beautiful, deep golden during baking and gives the cake one of its most attractive visual characteristics. A sparse scattering looks mean and bakes unevenly.

The apricot glaze is simple but effective. Three tablespoons of warmed, sieved apricot jam brushed over the warm flaked almond top gives a professional gloss and a slight additional sweetness. It takes two minutes and transforms the appearance of the cake.

Serving Suggestions

With a spoonful of crème fraîche alongside — the sharpness suits the gentle sweetness of the almond and apple. With clotted cream for something richer. As an afternoon tea cake. As a pudding served slightly warm with custard.

How to Store

At room temperature: Store in an airtight container for up to 4 days. The ground almonds keep the cake moist throughout.

In the freezer: Freeze in slices for up to 3 months. Defrost at room temperature.

Mary Berry Apple and Almond Cake Recipe

Mary Berry's apple and almond cake uses ground almonds for a rich, moist crumb with a delicate almond fragrance alongside sweet apple pieces.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 Slices

Course: Breakfast, Dessert

Cuisine: British

Calories: 380

Ingredients Method Notes

Ingredients

  

• Apple and Almond Cake:
• 200 g unsalted butter softened
• 200 g golden caster sugar
• 3 large eggs room temperature
• 150 g self-raising flour sifted
• 100 g ground almonds
• 1½ tsp baking powder
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2 tbsp whole milk
• 300 g eating apples Cox or Braeburn, peeled, cored, and in 1cm dice — tossed in juice of ½ lemon
• Topping:
• 50 g flaked almonds
• 1 tbsp demerara sugar
• Icing sugar for dusting
• Almond Glaze Optional:
• 3 tbsp apricot jam warmed and sieved

CHECK THIS RECIPE  Mary Berry Coffee and Walnut Cake Recipe

Method

 

1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a deep 20cm springform tin.
2. Beat butter and sugar 4–5 minutes until pale and fluffy. Add eggs one at a time. Add almond extract and vanilla. Sift in flour and baking powder. Add ground almonds and milk — fold gently.
3. Fold in diced apple gently until evenly distributed.
4. Spoon into tin — spread evenly. Scatter flaked almonds generously over the surface. Sprinkle demerara over the almonds.
5. Bake 45–55 minutes until deep golden, almonds are toasted, and skewer comes out clean. Cover loosely after 35 minutes if browning too quickly.
6. Cool in tin 20 minutes. Release springform. Brush warm apricot glaze over the almond top if using. Dust edges lightly with icing sugar when completely cool.

Notes

Use almond extract — gives the vivid almond character that makes this specifically an almond cake.

Ground almonds with self-raising flour — the right balance of richness and structure.

Use eating apples — they hold their shape. Bramleys collapse completely.

Scatter flaked almonds generously — sparse coverage bakes unevenly and looks mean.

Apricot glaze takes 2 minutes and gives a professional, glossy finish.

Ground almonds keep the cake moist for 4 days. Freezes in slices for 3 months.

Frequently Asked Questions

Can I make this gluten free?

Yes — replace the self-raising flour with a gluten free self-raising flour blend containing xanthan gum. The result is virtually identical. Check all other ingredients are certified gluten free.

Can I add cinnamon to the batter?

Yes — one teaspoon of ground cinnamon folded in with the flour gives a warmly spiced, more autumnal version. It suits the apple and almond combination beautifully.

Can I use marzipan in this cake?

Yes — 100g of coarsely grated marzipan folded through the batter gives an even more intense almond character and small pockets of almost-caramelised marzipan throughout the crumb that are completely wonderful.

Can I use pears instead of apple?

Yes — ripe but firm pears give a slightly more delicate, slightly sweeter result. Conference or Comice pears hold their shape well. The combination of pear and almond is a classic French patisserie pairing.