Easy Mini Apple and Almond Cakes
These cakes are very simple to make and only use a small number of ingredients. They taste a little bit like a version of a Bakewell tart and are based on a remodelling of a Mary Berry recipe.
As we didn’t have any almond extract we used vanilla extract; instead of cooking apples we used a fairly sour eating apple and we also used slightly more apple too – about 80g and a few more almonds as well. We also used metal ramekin moulds as we didn’t have any rings.
If you can’t find self-raising flour in the Swiss supermarkets you can make your own using baking powder and normal flour or you can get self-raising flour in some of the Indian grocery stores off Lang Strasse and Josef Strasse in Zurich
They worked out fine and tasted really good – especially with some creme fraiche or vanilla ice cream. You could even team them us with apple sorbet too.
No strenuous beating or anything complicated is involved – and they are quick to make!
75g (2¾oz) melted butter
100g(3½oz) self-raising flour
100g (3½oz) caster sugar
1 free-range egg, beaten
½ tsp almond or vanilla extract
80g (3oz) peeled and thinly sliced apples
30g (1oz) flaked almonds
Serve with creme fraiche or vanilla ice cream
- Set the oven to 175C and grease the ramekin with a little butter& place on a baking tray.
- Pour the melted butter into a large bowl and mix in the sugar, flour, egg and almond extract.
- Put a teaspoon of the mixture into each ramekin, place the apple slices on top and place another teaspoon of the mixture on top and level.
- Place a generous amount of flaked almonds on top and bake in over for 15 – 25 mins until golden brown.
- Cool for about 5 mins before taking out of ramekins and serve warm with ice cream or crème fraîche.
Enjoy these easy to make cakes. They make a great dinner party dessert served warm or are ideal as a lunch box filer or on their own with a cup of tea.
For more baking ideas from the “Queen of Cakes” please visit the Mary Berry website.