Mary Berry Mini Apple/Almond Cakes

Prep Time: 
30 mins
Cook Time: 
30 mins to 1 hour
Makes 6 cakes
Butter melted
Self raising flour, plus extra for dusting
Caster Sugar
Egg beaten
1/2 tsp
Almond Extract
Bramley Apples, peeled and finely sliced
Flaked Almonds
Optional to serve
Crème fraîche
  1. Preheat the oven to 180C/160C Fan/Gas 4.

  2. Grease the inside of the cooking rings with a little butter and dust with 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. Serve warm with a dollop of crème fraîche.