Name: Mary Berry Apple And Almond Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 large eggs, at room temperature; 140g self-raising flour, sifted; 85g ground almonds; 1 tsp baking powder; 1 tsp vanilla extract; 2 tbsp whole milk; 2 medium Bramley or Cox apples, approx. 300g prepared weight; 1 tbsp lemon juice; 1 tbsp demerara sugar; ½ tsp ground cinnamon; 25g flaked almonds; 2 tbsp icing sugar, for dusting

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This Mary Berry apple and almond cake is a golden, tender sponge with a fine crumb, dotted throughout with soft pieces of apple and layered with a warm nuttiness from ground almonds. The top forms a delicate, lightly crisp surface as it bakes, giving way to a moist, flavour-rich interior that holds together beautifully when sliced. A light dusting of icing sugar adds a clean finish without sweetness overload.

What makes this cake particularly reliable is its straightforward method and the way the ground almonds keep the sponge naturally moist for several days. It suits an afternoon tea spread just as well as a casual weekend pudding, and it is the sort of recipe that produces a consistent result whether baked by a confident cook or a careful beginner. From start to finish, it is ready in around 1 hour 15 minutes.

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Ingredients

For The Sponge

175g unsalted butter, softened
175g caster sugar
3 large eggs, at room temperature
140g self-raising flour, sifted
85g ground almonds
1 tsp baking powder
1 tsp vanilla extract
2 tbsp whole milk

For The Apple Layer

2 medium Bramley or Cox apples (approx. 300g prepared weight)
1 tbsp lemon juice
1 tbsp demerara sugar
½ tsp ground cinnamon

To Finish

25g flaked almonds
2 tbsp icing sugar, for dusting

How to Make Mary Berry Apple And Almond Cake

01
Prepare the tin and oven
Preheat the oven to 180°C (160°C fan, Gas 4). Grease a 20cm round, deep, loose-bottomed cake tin and line the base and sides with baking parchment. Placing the tin on a baking sheet at this stage makes it easier to remove later.
02
Prepare the apples
Peel, core, and cut the apples into roughly 1.5cm chunks. Toss the pieces in the lemon juice to prevent browning, then mix in the demerara sugar and ground cinnamon. Set aside while the batter is prepared, as the brief marinating softens the edges slightly and draws out a little juice.
03
Cream the butter and sugar
Place the softened butter and caster sugar in a large mixing bowl. Beat together using an electric hand mixer or a stand mixer fitted with the paddle attachment on medium-high speed for 4 to 5 minutes, until the mixture is very pale, noticeably increased in volume, and has a light, fluffy texture. This step is important because thorough aeration here gives the finished sponge its lift.
04
Add the eggs and vanilla
Add the eggs one at a time, beating well after each addition. Add the vanilla extract with the final egg. If the mixture begins to look curdled or slightly separated, add a tablespoon of the measured flour before continuing, as this stabilises the emulsion without affecting the final texture.
05
Fold in the dry ingredients
Sift the self-raising flour and baking powder directly into the bowl. Add the ground almonds and fold everything together gently using a large metal spoon or a flexible spatula, working in slow, sweeping motions from the bottom of the bowl. Add the milk and fold briefly until the batter falls from the spoon in thick, slow ribbons with no dry pockets remaining.
06
Assemble the cake
Spoon roughly two-thirds of the batter into the prepared tin and level the surface with the back of a spoon. Scatter the apple pieces evenly across the batter layer, then carefully spread the remaining sponge mixture over the top, covering the apples as much as possible. Scatter the flaked almonds over the surface in an even layer.
07
Bake the cake
Bake on the middle shelf for 50 to 55 minutes, until the top is a deep golden colour and a skewer inserted into the centre comes out clean with no wet batter attached. If the almonds on top are colouring too quickly after 35 minutes, lay a loose sheet of foil over the tin without pressing it down, to slow the browning without trapping steam.
08
Cool and finish
Leave the cake to cool in the tin for 15 minutes before carefully releasing the sides and transferring to a wire rack. Allow the cake to cool completely before dusting generously with icing sugar passed through a small sieve. Cutting into a warm cake can cause the moist interior to compress, so patience here makes a cleaner slice.

Tips for the Best Mary Berry Apple And Almond Cake

01 Why did my apple and almond cake sink in the middle after baking?

The most common cause is opening the oven door before the sponge has fully set, which causes the structure to collapse under its own weight. Avoid opening the oven in the first 35 minutes of baking, and check for doneness using a skewer rather than visual colour alone, as the almond topping can give a falsely baked appearance before the centre is ready.

02 Why are the flaked almonds on top burning before the cake is cooked through?

This happens most often in fan ovens, where the circulating air can catch the top surface more quickly. Loosely tent the tin with foil after around 30 to 35 minutes if the almonds are turning deep brown, making sure the foil does not touch the surface. Reducing the temperature by 10°C in the final 20 minutes also helps if you notice this repeatedly with your oven.

03 Why is the sponge dense and heavy rather than light and springy?

Dense texture usually points to under-creaming at the butter and sugar stage. The mixture needs a full 4 to 5 minutes of beating to create enough air to lift the ground almonds, which are heavier than plain flour. Overmixing once the flour is added is the other culprit, as it develops the gluten and tightens the crumb, so fold with a light hand and stop as soon as the batter is uniform.

04 Why is the cake overly wet or stodgy around the apple pieces?

High-moisture apple varieties, or pieces cut too large, release excess juice into the sponge as they soften during baking. Bramley apples in particular can be very wet, so patting the prepared pieces lightly with kitchen paper before adding them to the batter removes surface moisture without removing flavour. Cutting pieces no larger than 1.5cm also reduces the amount of steam generated around each piece.

05 How do I know when the cake is fully baked if the skewer comes out with a little moisture?

A very small amount of moist crumb on the skewer is acceptable with this recipe because the ground almonds retain natural moisture throughout. The reliable tests are that the cake pulls slightly away from the sides of the tin, the centre feels firm, not wobbly, when you gently press it, and the top is an even golden brown rather than pale or patchy.

Serving Suggestions

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Serve at room temperature with a generous pour of lightly whipped double cream, which balances the sweetness and complements the almond crumb.

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Pair with a pot of strong Assam or Darjeeling tea for an afternoon tea setting, where the nutty, fruity cake works particularly well alongside plain shortbread.

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Warm a slice gently in a low oven for 8 to 10 minutes and serve with a scoop of good vanilla custard as a relaxed dinner party pudding.

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Dust with a little extra icing sugar and arrange on a wooden board or cake stand when presenting it for a celebration tea or a bake sale, as the golden almond topping looks striking without any further decoration.

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Add a spoonful of good-quality crème fraîche alongside each slice when serving during the cooler months, as its slight tartness cuts through the richness of the ground almond sponge and echoes the sharpness of the apple interior.

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Storage

Up to 3 days

Room Temperature

Store the cooled cake in an airtight tin or cake dome at room temperature for up to 3 days, keeping it away from direct sunlight or heat sources that could dry the sponge.

Up to 5 days

Refrigerator

Wrap the cake tightly in cling film or place in a covered container and refrigerate for up to 5 days. Remove from the fridge at least 30 minutes before serving to allow the sponge to come back to room temperature, as cold ground almond sponge can feel firmer than it should.

Up to 2 months

Freezing

Wrap individual slices or the whole cake tightly in a double layer of cling film, then place inside a freezer bag or rigid container, and freeze for up to 2 months. Defrost at room temperature for 3 to 4 hours or overnight in the fridge, then dust with a fresh layer of icing sugar before serving, as the original dusting absorbs during freezing.

Nutrition

Calories

385

kcal per serving

42g

Carbohydrates

Protein

21g

Fat

Saturated Fat

135mg

Sodium

Nutrition values are estimates based on standard ingredient weights and may vary depending on the specific brands used, the size of the apples, and individual serving sizes. Values are calculated per slice, based on 8 slices per cake.

FAQs

01 Can I use plain flour instead of self-raising flour in this cake?

Yes, plain flour works as a substitute by adding 2 teaspoons of baking powder per 140g of flour in place of the self-raising variety. Sift the flour and baking powder together thoroughly before folding into the batter to make sure the raising agent distributes evenly, as uneven pockets can cause the sponge to rise unevenly.

02 Can I make this apple and almond cake ahead of time?

This cake is an excellent make-ahead option because the ground almonds keep the sponge moist for several days without it drying out. Bake it the day before, store in an airtight tin at room temperature, and add the icing sugar dusting just before serving to keep the surface looking fresh and dry.

03 What type of apple works best for this cake?

Bramley apples give a sharper, more pronounced fruit flavour and break down slightly into the sponge, whereas Cox or Braeburn apples hold their shape more during baking and offer a milder sweetness. Both work well, and the choice comes down to personal preference. Avoid very watery eating apples such as Pink Lady, as they release too much juice into the batter.

04 Can I make this recipe gluten-free?

The recipe adapts well to a gluten-free version by swapping the self-raising flour for a good-quality gluten-free self-raising blend, such as those made with rice flour and a small amount of xanthan gum. The high proportion of ground almonds in this recipe already provides structure and moisture, so the texture holds up reliably without standard wheat flour. Check the baking powder is also certified gluten-free.

05 Can I bake this cake in a different size tin?

A 20cm round, deep tin is the ideal size for this quantity of batter. Using a 23cm tin will produce a flatter cake with a shorter baking time of around 40 to 45 minutes. Avoid going smaller than 18cm without reducing the recipe, as the tin will be too full and the centre will struggle to bake through before the top begins to over-colour.

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Conclusion

This Mary Berry apple and almond cake is a steady, rewarding bake that delivers a genuinely moist, flavour-layered result with very little technical difficulty. The ground almonds do much of the work, keeping the sponge tender and rich, while the cinnamon-spiced apple pieces add a subtle sharpness that stops the cake from feeling too sweet. It serves 8 generous slices and keeps well for several days, making it a practical choice for baking ahead or gifting.

If this recipe has made it onto your regular baking list, please leave a comment below with how it turned out or share it with someone who might enjoy it. For another bold, flavour-forward recipe to try next, you might also enjoy the Mary Berry Harissa Lamb Recipe, which brings the same reliable, precision-focused approach to a striking main course.