An apple and cinnamon cake

Wanting cake one day and not much caring what type, I made this with what we had. This was principally a large bag of eating apples which needed eating up. It’s a Mary Berry recipe, and so I knew it would work. It tasted good too. This is my gluten-free version with a few substitutions for Spanish availabilities. The dark brown colour of the finished cake is due to the dark brown sugar I used which added a deep caramel sweetness. apple-peel1piece-of-cake225g soft margarine
225g light muscovado sugar [in Spain I used dark brown sugar which gave the cake a rich brown colour]
3 extra large eggs [I used 4 large eggs from Pablo which always vary in size]
100g walnut pieces, chopped
100g sultanas
225g gluten-free flour [I use the Beiker brand bought at Mercadona]
4 tsp gluten-free baking powder [if you are using conventional flour, use 2 tsp ordinary baking powder]
400g apples, peeled, cored and grated
1 tsp ground cinnamon
For the topping:-
Sugar for sprinkling [the same sort you put into the cake mixture]
Extra chopped walnuts
Icing sugar

Preheat the oven to 180°C/350°F/Gas 4. Lightly grease and base line a 9in [23cm] deep round cake tin, with greased greaseproof paper. cake-tin-linedapple-peel2Prepare the grated apple and cinnamon mixture.

Measure the margarine, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat well for about two minutes until mixed.

Spoon half the mixture into the prepared tin, then spread the apple mixture across the top. Mary says to do this in an even layer which I found difficult, better to add small teaspoons evenly across the top. Then spread the remaining cake mixture on top, level the surface. I bang the cake tin on the table to eliminate bubbles. cake-tin-top-layerSprinkle the top generously with your choice of sugar and walnuts. ready-to-go-into-the-ovenBake in the oven for about 1¼ – 1½ hours or until the cake is well risen and golden brown. Mine cooked quicker, it was done after an hour, and I put a piece of foil over the top after 30 minutes to protect from burning.

Test with a skewer to see if the cake is cooked, when the skewer comes out clean. Remove from the oven and leave to cool in the tin for a few minutes before turning out. Leave to cool completely on a cake rack. just-out-of-the-ovenDust with icing sugar and eat. cake-sprinkled-with-icing-sugarapple-half5 to remember
una bolsa grande de – a large bag of
algunas sustituciones – a few substitutions
Mary dice – Mary says
un pincho – a skewer
para proteger de – to protect from

Fancy another cake? Try making these:-
Chocolate and pear cake
Fruit bowl cake
An Italian cake of Spanish apples

mary berry's ultimate cake book 20-1-14


This recipe is from ‘Mary Berry’s Ultimate Cake Book’ by Mary Berry [UK: BBC Books]

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Apple & cinnamon #cake #recipe via @Spanish_Valley


4 thoughts on “An apple and cinnamon cake

  1. Pingback: Cupboard cake | Notes on a Spanish Valley

  2. Pingback: Perfect pear cake | Notes on a Spanish Valley

  3. Pingback: A simple, classic Madeira cake | Notes on a Spanish Valley

  4. Pingback: Lighter brownies… Lighter? Brownies? | Notes on a Spanish Valley

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