One of Mary Berry’s favourite recipes for AGA cooking that she makes for many special occasions. Great as a dessert served warm with ice cream or crème fraîche or with a morning coffee. Recipe via Mary Berry
- 225g (8 oz) self-raising flour
- 1 level teaspoon baking powder
- 225g (8 oz) caster sugar
- 2 large eggs
- ½ teaspoon almond extract
- 150g (5 oz) butter, melted
- 350g (12 oz) cooking apples, peeled and cored
- 25g (1 oz) flaked almonds
- Deep 20cm loose-bottomed cake tin
Preheat the oven to 160ºC/Fan 140ºC/Gas 3.
Lightly grease a deep 20cm (8in) loose-bottomed cake tin.
Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended then beat for a minute.
Spread half this mixture into the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre. Using 2 dessert spoons, roughly spoon the remaining mixture over the apples.
This is an awkward thing to do, but just make sure that the mixture covers the centre well as it will spread out in the oven. Sprinkle with the flaked almonds then bake in the preheated oven for 1¼–1½ hours until golden and coming away from the sides of the tin.
PREPARING AHEAD – Best made to serve warm but can be made the day before. And, once cooked and cold, you can wrap and freeze it for a maximum of 3 months.
AGA – With the grid shelf on the floor of the roasting oven and the cold plain shelf on the second set of runners, cook the cake for about 20 minutes or until pale golden brown, watching carefully. Transfer the plain shelf (which is very hot!) to the middle of the simmering oven, then lift the cake very gently on to this and bake for a further 30-40 minutes or until a skewer comes out clean when inserted into the centre of the cake.