I first made these on a grumpy Tuesday when I was craving something sweet but wasn’t in the mood for a full-blown cake. I discovered a lone Bramley apple in the fridge—slightly bruised but still usable. So, I thought, why not try Mary’s mini version instead of a big cake?
To be honest, the first batch didn’t go smoothly. The cakes stuck in the rings because I hadn’t floured them properly. And one time, I went a little overboard with the almond extract—let’s just say it tasted like marzipan soap. But once I perfected the technique, these little cakes became a dream—soft inside with a golden, crisp almond topping. Let me show you how I fixed it.
Why This Recipe Works So Well
Most mini cakes tend to turn either dry or claggy, but this one strikes the perfect balance. Here’s why:
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Bramley apples: These apples hold their shape while softening slightly in the sponge, creating a moist, almost pudding-like centre.
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Melted butter: Using melted butter makes for a quick, no-fuss mix (no creaming!) and results in a slightly denser, fondant-like crumb rather than a fluffy cupcake.
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Flaked almonds: When they bake on top, they crisp up beautifully, adding texture and a satisfying crunch.
Ingredients & Why They Matter
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Melted butter: It adds richness to the cakes and allows for a quick one-bowl mix. Just don’t let it cool too much or the batter will stiffen.
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Caster sugar: This sugar dissolves quickly, ensuring a smooth batter and fine crumb. I once tried golden caster sugar, and it added a lovely, deeper flavour.
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Self-raising flour: This gives the cakes the right lift. If using plain flour, make sure you add the correct amount of baking powder to avoid a flat cake.
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Egg: One egg is enough to bind everything together. Adding more can make the cake rubbery.
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Almond extract: It gives a wonderful almond flavour, but use it sparingly. A little goes a long way. I once overdid it, and it became overpowering.
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Bramley apple: Tangy and soft, this apple works best here. If you can’t find Bramley, Granny Smith works as a substitute, but avoid sweet apples as they’ll turn into mush.
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Flaked almonds: They add a beautiful texture and crunch to the cakes. Don’t skip them or the cakes will feel incomplete.
Ingredient Swaps That Work
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Gluten-free: I’ve tried this recipe with Doves Farm self-raising gluten-free flour, and it worked well—just add a little extra milk to loosen the batter.
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Dairy-free: I substituted melted vegan butter (Flora plant-based) once. It tasted great but was a bit less rich than the original version.
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No almond extract?: You can swap it with vanilla extract for a milder flavour or amaretto (1 tbsp) for a cheeky twist.
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No cooking rings?: I’ve used a muffin tin instead. Just line the bases with paper circles and grease them well.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cakes stuck to the rings | Skipped flouring after greasing | Always butter and flour the rings properly |
| Too almondy (in a bad way) | Overdid the almond extract | Stick to ½ tsp—no glugs allowed |
| Apples sank to the bottom | Batter too thin or apples too heavy | Slice apples thinner and layer them gently |
| Cakes too dry | Baked too long or oven too hot | Check at 25 minutes—look for golden tops |
How to Make Mary Berry’s Mini Apple and Almond Cakes
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Preheat the oven to 180°C (160°C fan). Grease and flour six 7cm cooking rings and place them on a lined baking sheet.
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In a large mixing bowl, stir together the melted butter, sugar, flour, egg, and almond extract until smooth. The batter should be thick but pourable.
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Spoon a little batter into each ring. Add a few thin slices of apple, then top with the remaining batter. Smooth the tops.
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Scatter flaked almonds on top of each cake.
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Bake for 25-30 minutes until the cakes are golden and a skewer comes out clean.
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Let the cakes cool in the rings for 10 minutes, then carefully remove them.
Tips from My Kitchen
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I recommend warming the butter slightly if it cools too much, as it helps to maintain the smooth texture of the batter.
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If your oven runs hot, check the cakes at 25 minutes to avoid overbaking. The tops should be golden and firm to the touch.
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If the cakes dome up too much, you can use a serrated knife to level them, making them easier to stack and giving a prettier slice.
Storage & Serving
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Storage: These cakes stay moist for up to 2 days at room temperature in an airtight container. You can also store them in the fridge for up to 5 days.
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Freezing: They freeze well—wrap them tightly in clingfilm and foil before freezing. Thaw them overnight in the fridge.
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Serving: These cakes are perfect with a hot cup of tea or coffee. You can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQs – Real Query Answers
Q: Can I make these as regular-sized cakes?
A: Yes! You can use an 8-inch round cake tin instead of the rings. Just adjust the baking time—around 40 minutes, but always check with a skewer.
Q: Can I swap the Bramley apples for something else?
A: Granny Smith apples work well if you can’t find Bramley. Just make sure they’re firm enough to hold their shape.
Q: Can I make this dairy-free?
A: Yes! Use a plant-based butter substitute, and the cakes will be just as delicious.
