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Recipe via Mary Berry Preheat the oven to 160ºC/Fan 140ºC/Gas 3. 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. Spread half this mixture into the prepared tin.
Grease a 30 x 23cm (12 x 9″ ) baking tin and tine it with greaseproof paper Peel, core and thinly slice the apples and squeeze the lemon juice over them. Measure the flour sugar and baking powder into a large mixing bowl. Beat the eggs together with the almond and stir into the flour mix together with the melted butter.
Measure the flour sugar and baking powder into a large mixing bowl. Beat the eggs together with the almond and stir into the flour mix together with the melted butter. Whisk, then spread half of this mixture into the tin and arrange the apples evenly over the top of the cake mixture.
Great as a dessert served warm with ice cream or crème fraîche or with a morning coffee. Recipe via Mary Berry Preheat the oven to 160ºC/Fan 140ºC/Gas 3. Lightly grease a deep 20cm (8in) loose-bottomed cake tin.
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