This apple cake from Mary Berry is the perfect autumn bake. A warming spiced traybake full of

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Transfer the walnut halves to a silicon sheet and leave to set. For the buttercream, put the butter, vanilla extract, 1 tablespoon of the milk and half the icing sugar in a large bowl and beat.

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Mary Berry's Apple and Walnut Cake: A Brief Overview. Mary Berry, a renowned figure in the world of baking, has crafted a recipe that balances the sweetness of apples with the earthy tones of walnuts, creating a cake that's both rich in flavor and texture. The cake is known for its soft, melting heart, with apples that sink beautifully into the.

This apple cake from Mary Berry is the perfect autumn bake. A warming spiced traybake full of

Method. Heat the oven to 200°C/180°C fan/gas 6. Line a 20 x 7cm round cake tin (with removable base) with baking paper. Grind 75g of the walnuts in a food processor until they resemble rough sandy crumbs. Then toast the remaining 75g of walnuts on a baking tray in the oven for 3-5 minutes, until they just give off a toasted smell and before.

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100g walnut pieces, chopped. 100g sultanas. 225g self-raising flour. 2 level tsp baking powder. 400g cooking apples, peeled, cored and grated. 1 level tsp ground cinnamon. To Finish. light muscovado sugar, for sprinkling. extra chopped walnuts, for sprinkling.

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Fold the grated apple into the mixture, then divide between the tins and level the tops. Bake in the oven for about 25-30 minutes until golden, well risen and coming away from the sides of the tins.

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Prepare the apples: Assemble the ingredients. Set the oven temperature to 350°F. Use parchment paper to line the bottom of a 9-inch cake pan. Combine the brown sugar, salt, and butter in a large bowl.

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Mix the flour, baking powder and walnuts together in a bowl. Step 2. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time. Step 3. Fold in the flour mixture using a large metal spoon. Divide the mixture equally between the three tins and level the surfaces.

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Ingredients. 1.5kg/3lb 5oz cooking apples; ½ lemon, juice only; 100g/3½oz light muscovado sugar; For the topping. 50g/1¾oz plain flour; 50g/1¾oz porridge oats

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How To Make Moist Apple And Sultana Cake. Preheat your oven to 180C/160C fan/gas 4. Use some butter to grease a deep 20cm cake tin and line it with baking paper. In a big bowl, mix the flour and cinnamon. Add the butter and use your fingers to mix it with the flour until it looks like fine breadcrumbs.

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But her apple-lemon cake is the perfect dessert with a light and refreshing taste for springtime. The cake serves about 6 to 8 people, and it only takes 10 to 30 minutes to bake .

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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.

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Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Divide the cake mixture evenly between the cake tins.

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Set the oven to 170ºC and grease and line the base of a deep sided, loose-based 9″ round cake tin. Cream the butter and sugar until pale and creamy. Add the eggs one at a time and mix well. Fold in the flour. Add the walnuts and sultanas and mix to combine. Mix in the walnuts and sultanas.

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Spoon half the mixture into the prepared tin then spread the grated apple and ground cinnamon in an even layer on top. Spread the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts. Bake in the top oven for about 1 ¼- 1 ½ hours or until the cake is well risen and golden brown.

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Spread the batter out in a 7-by-11-inch baking pan that has been oiled. Line up the apple pieces on the batter so that the sharp edges are pushed in just a bit. Add 1/4 cup of sugar and cinnamon on top. Five to six hours at 350 degrees F (175 degrees C), or until the cake tests done and the apples are soft.

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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.