Mini apple and almond cakes

We’re kicking off our shoes, putting the kettle on and are sitting down to enjoy delicious apple cakes made in the Ruralmums kitchen. No scrumping required as they’re straight from our tree!

Over the years we have amassed most kitchen equipment but were missing the 7cm cake rings which were a ‘must have’ for the recipe. Thank you to Mary Berry for suggesting that small baked bean cans with the top and bottom removed (well washed!) make a perfect solution.

  • 75g/2¾oz butter, melted, plus extra for greasing
  • 100g/3½oz self-raising flour, plus extra for dusting
  • 100g/3½oz caster sugar
  • 1 free-range egg, beaten
  • ½ tsp almond extract
  • 60g/2¼oz cooking apples, peeled and thinly sliced
  • 15g/½oz flaked almonds

Makes 4 cakes.

  1. Preheat the oven to 180C/160C Fan/Gas 4.

  2. Grease the inside of the cooking rings with a little butter and dust or dip in flour. Arrange the cooking rings on a baking sheet lined with baking paper.

  3. Pour the melted butter into a large bowl. Add the sugar, flour, egg and almond extract and mix together until combined.

  4. Spoon a little of the mixture into the base of each ring, arrange some of the apple slices over the batter and spoon the remaining cake mixture on top, levelling with the back of a teaspoon.

  5. Scatter each cake with flaked almonds. Bake for 25–30 minutes, or until well risen and golden-brown.

  6. Set aside to cool for about 10 minutes before removing the rings.

Recipe adapted from BBC Good food.

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