Mary Berry’s American Apple and Apricot Cake

American Apple and Apricot Cake
Apples and cakes seem to be a hit this time of year and with a few spare apples lying about the house a bit bruised, now is the time to cook them. I usually make Mary Berry’s Apple and Cinnamon Cake but thought its time to venture further… well not that much! Recipe can be found in Mary Berry’s Baking Bible.

  • 250g self raising flour
  • 1 tsp baking powder
  • 225g caster sugar
  • 2 large eggs
  • 150g butter, melted
  • 1/2 tsp almond extract – natural or artificial? Read this blog post for an answer
  • 225g cooking apples, peeled, cored and sliced thickly
  • 100g dried apricots, snipped into pieces – i use organic for a superior flavour
  • 25g flaked almonds – i didn’t have these, so I crushed whole almonds in a pestle and mortar
  1. Pre-heat the oven at 160c / fan 140c / gas 3
  2. Grease a 20cm loose bottomed cake tin and line with baking parchment
  3. measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a large bowl. Mix well to combine then beat for 1 minute. Add the apples and apricots to the bowl and gently mix with a spoon
  4. Spoon the mix into the prepared tin, gently level the surface and sprinkle with flaked almonds. Bake for 1-1.5 hour, until the cake is golden  and firm to the touch
  5. Leave to cool in the tin for a few minutes then turn out
  6. Mary recommends eating the cake warm
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