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Mary Berry Dorset Apple Traybake Recipe

Mary Berry Dorset Apple Traybake Recipe

Mary Berry's Dorset apple traybake is moist, generously spiced, and packed with apple — the most practical autumn bake for a crowd.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 24 Squares
Course: Dessert
Cuisine: British
Calories: 240
Ingredients Method Notes

Ingredients
  

  • Traybake:
  • 350 g unsalted butter softened
  • 300 g golden caster sugar
  • 5 large eggs room temperature
  • 350 g self-raising flour sifted
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • 4 tbsp whole milk
  • 1 tsp vanilla extract
  • 600 g Bramley apples peeled, cored, and diced 1.5cm
  • Juice of ½ lemon
  • Top:
  • 3 tbsp demerara sugar
  • 1 tsp ground cinnamon
  • 50 g flaked almonds

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 33x23cm traybake tin. Mix demerara and cinnamon — set aside with flaked almonds.
  2. Toss diced Bramley in lemon juice immediately. Set aside.
  3. Beat butter and sugar 4–5 minutes until pale and fluffy. Add eggs one at a time. Sift in flour, baking powder, cinnamon, and mixed spice. Add milk and vanilla — fold gently until just combined.
  4. Fold in diced Bramley apple.
  5. Spoon into tin. Spread evenly. Scatter cinnamon demerara over the surface then scatter flaked almonds.
  6. Bake 35–40 minutes until golden and a skewer comes out clean. Cool completely in tin — at least 1 hour. Cut into squares.

Notes

Use Bramleys only — their tartness and collapse are the point of this cake.
Toss apple in lemon juice immediately — Bramleys oxidise very quickly.
Cool completely before cutting — at least 1 hour. Warm it is too soft to cut cleanly.
Be generous with flaked almonds — they make the top look properly impressive.
This traybake improves on day two — make it the day before when possible.
Stores in an airtight container for 4 days. Freezes individually for 3 months.
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