Mary Berry​ Swedish Apple Cake Recipe

This buttery Mary Berry Swedish Apple Cake is made with self-rising flour, ground almonds, soft butter, sugar, and is topped with beautifully arranged eating apples and an apricot jam glaze. This recipe creates a soft, moist, almond-flavored sponge with a tender apple topping, resulting in an elegant and surprisingly easy-to-make dessert. It’s perfect for an afternoon tea, especially as a wonderful autumn bake when apples are at their best, and serves 6-8 people.

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Mary Berry Swedish Apple Cake Ingredients

For the Cake:

• 225g (8 oz) very soft butter, plus extra for greasing
• 225g (8 oz) caster sugar
• 275g (10 oz) self-rising flour
• 2 level tsp baking powder
• 50g (2 oz) ground almonds
• 4 large eggs

For the Topping:

• 2-3 eating apples (like Cox or Braeburn)
• 2 tbsp demerara sugar
• 2 tbsp apricot jam

How To Make Mary Berry Swedish Apple Cake

1. Preheat the oven and prepare the tin: Preheat your oven to 160°C/140°C Fan/Gas 3. Grease a 23cm (9in) deep, loose-bottomed sandwich tin or springform tin. Line the base with a circle of baking parchment.
2. Make the cake batter: In a large bowl, add the softened butter, caster sugar, self-rising flour, baking powder, ground almonds, and eggs. Using an electric mixer or a wooden spoon, beat all the ingredients together for about 2 minutes until you have a smooth, well-combined batter.
3. Assemble the cake: Spoon the batter into the prepared tin and level the top with a spatula.
4. Prepare and arrange the apples: Peel, core, and cut the apples into thin slices, about 3mm (1/8in) thick. Arrange the apple slices on top of the cake batter in overlapping circles, starting from the outside and working your way into the center.
5. Add sugar and bake: Sprinkle the demerara sugar evenly over the top of the apples. Bake in the preheated oven for 50-60 minutes, or until the cake is golden, well-risen, and a skewer inserted into the center comes out clean.
6. Glaze the cake: While the cake is baking, gently heat the apricot jam with 1 tablespoon of water in a small saucepan until it becomes a runny glaze. Once the cake is out of the oven, brush the warm glaze all over the apples.
7. Cool and serve: Leave the cake to cool in the tin for about 10 minutes before removing it to a wire rack to cool completely.

Recipe Tips

• Use Ground Almonds for Moisture: The ground almonds are a key ingredient for the cake’s texture. They make the sponge wonderfully soft and moist and add a subtle nutty flavor that pairs perfectly with the apples.
• Slice the Apples Thinly: For a beautiful presentation and even baking, slice the apples thinly and uniformly. This allows them to soften perfectly on top of the cake without being too heavy and sinking into the batter.
• Don’t Skip the Apricot Glaze: The glaze is essential for a professional finish. It gives the apples a beautiful shine, adds a touch of sweetness, and helps to keep the fruit moist and fresh-looking.
• Use a Loose-Bottomed Tin: A loose-bottomed or springform tin makes it much easier to remove the finished cake. This is especially important for a cake with a delicate topping, as it helps you serve it without any damage.

What To Serve Swedish Apple Cake

This elegant cake is delicious served just as it is, at room temperature. For a more decadent dessert, serve a warm slice with a pouring of single cream, a dollop of crème fraîche, or a scoop of good-quality vanilla ice cream. It’s the perfect companion to a cup of tea or coffee in the afternoon.

How To Store Swedish Apple Cake Leftovers

• Store: The cake is best stored in an airtight container at room temperature. It will stay fresh and moist for up to 3 days. It is not recommended to store it in the refrigerator, as this can dry out the sponge.
• Freeze: You can freeze the cake without the apricot glaze. Let it cool completely, then wrap it well in plastic wrap and then a layer of foil. Freeze for up to 1 month. Thaw at room temperature and apply the glaze before serving, if desired.

Mary Berry Swedish Apple Cake Nutrition Facts

• Serving Size: 1 slice (1/8th of cake)
• Calories: 485 kcal
• Total Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 125mg
• Sodium: 420mg
• Total Carbohydrate: 59g
• Dietary Fiber: 2g
• Sugars: 38g
• Protein: 8g

Frequently Asked Questions

• What are the best apples to use for this cake? Firm eating apples are the best choice as they hold their shape during baking. Varieties like Cox, Braeburn, Gala, or Jonagold work perfectly. Avoid cooking apples like Bramley, as they will break down into a mush.
• Can I make this cake without ground almonds? If you have a nut allergy, you can omit the ground almonds and replace them with an equal weight (50g) of self-rising flour. The cake will still be delicious, but it won’t have the same rich, moist texture.
• Why did my apples sink into the cake? This can happen if the apple slices are too thick and heavy for the batter. Ensure you are slicing them thinly. It can also happen if the batter is over-mixed, making it too airy.
• How do I know when the cake is properly cooked? The cake should be a deep golden brown and feel firm and springy to the touch. The most reliable method is to insert a skewer or cocktail stick into the center of the cake; if it comes out clean, with no wet batter attached, it is ready.

Try More Recipes:

• Mary Berry Apple And Banana Cake​ Recipe
• Mary Berry​ Apple Cake Traybake Recipe
• Mary Berry Devonshire Apple Cake​ Recipe