Devonshire apple cake ~ Mary Berry

homemade devonshire apple cake mary berry - deanysdesigns.co.uk

Mary Berry’s Devonshire apple cake

This lovely recipe was taken from Mary Berry’s baking bible book which contains over 250 recipes 🙂 (this book was a lovely gift ~ thank you J xx) It looks like I’m going to be baking for some time! 🙂

When I decided to give this a cake a try I didn’t realise at first that it was in fact a traybake. Even though I was preparing the traybake baking tin it still didn’t click! I was browsing through my wonderful new book with much excitement, like a kid in a sweet shop and was spoiled for choice. This particular recipe didn’t have an accompanying photo but I loved its title ~Devonshire apple cake~. Just the name transports me on a summer holiday!

In Mary’s book it does say to bake for 1 ¼ hours, I found that mine was cooked after 1 hour, any longer and it would have been really dry. As it was it was beautifully moist and an absolute must to be served with cream or ice cream! Also, I was shocked at the amount of sugar that this cake has but in fact it doesn’t taste particularly over sweet which is what I feared but it is well balanced with the sourness of the Bramleys. All the family love it and I would definitely bake it again 🙂

Ingredients:

  • 450g cooking apples
  • 350g SR flour
  • 350g caster sugar
  • 2 level tsps. baking powder
  • juice of ½ lemon
  • 4 large eggs
  • 225g melted butter
  • 1 tsp almond essence
  • handful flaked or chopped almonds

Method:

Preheat the oven to 180°c /Fan 160°/Gas 4. Grease a 30 x 23cm (12 x 9″ ) baking tin and tine it with greaseproof paper

Peel, core and thinly slice the apples and squeeze the lemon juice over them. Measure the flour sugar and baking powder into a large mixing bowl.

Beat the eggs together with the almond and stir into the flour mix together with the melted butter.

Whisk, then spread half of this mixture into the tin and arrange the apples evenly over the top of the cake mixture. Carefully top with the rest of the mixture, don’t worry if some of the apples are poking through. Sprinkle with the almonds.

Bake in the oven for about 1 hour or until the cake is golden, firm to the touch and has slightly shrunk away from the sides. I lay a piece of foil over the top as it was browning too quickly and I turned my fan oven down to 150° for the last 15 minutes. Leave to cool for 15 minutes and then turn out and remove from the paper. sprinkle over with a little sugar and serve with cream, ice cream or fromage frais.

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