Quick and easy to make, this light fruit cake has some lovely flavours and textures with a mixture of fresh and dried fruit and nuts.
Another recipe with apple… Can you tell we have an abundance of these fruits?!
This is quite a light sponge with the sweet smell and flavour of almond which reminds me of a bakewell tart. Large slices of apple and chewy chunks of apricot and sultanas add interest. You could swap in other dried fruits if you prefer.
APPLE, APRICOT AND ALMOND CAKE
adapted from ‘Mary Berry’s Baking Bible’ – ‘American Apple and Apricot Cake’
- 150g unsalted butter, melted
- 225g caster sugar
- 2 large eggs
- 1/2 tsp almond extract
- 250g self-raising flour
- 1 tsp baking powder
- 225g cooking apples, peeled, cored and sliced
- 100g chopped, dried apricots
- 75g sultanas
- 25g flaked almonds
1. Melt the butter and allow to cool.
2. Pre-heat the oven to 140°C fan/160°C. Grease and line a 20cm loose-based, deep, round cake tin.
3. Prepare the apples and place in a bowl of water with a little lemon juice to stop them from going brown.
4. Chop the apricots, add the sultanas and dust with a little of the flour. This will stop them from sinking to the bottom of the cake.
5. Beat together the sugar and eggs. Add the melted butter and almond extract and mix.
6. Sieve the flour and baking powder and fold in to the cake mixture. Add the apples, apricot and sultanas and mix in gently.
7. Put the mixture into the prepared tin and level the surface. Sprinkle with the flaked almonds.
8. Bake for 1-1½ hours. The cake should be golden, firm to the touch and beginning to shrink away from the sides of the tin. Leave the cake to cool in its tin for about 10 minutes. Remove the cake from the tin, peel off the parchment and leave to cool fully on a wire rack.