Mary Berry Apple Traybake Recipes
DORSET APPLE TRAYBAKE
Simple-to-make apple cake that can be cut into bars or squares for a teatime treat
Provided by Lesley Waters
Categories Afternoon tea, Snack, Treat
Time 1h10m
Yield Cuts into 16 pieces
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a rectangular baking tin (approx 27 x 20cm) with baking parchment. Peel, core and thinly slice the apples, then squeeze over the lemon juice. Set aside.
- Put the butter, caster sugar, eggs, vanilla, flour and baking powder into a large bowl and mix well until smooth. Spread half the mixture into the prepared tin. Arrange half the apples over the top of the mixture, then repeat the layers. Sprinkle over the demerara sugar.
- Bake for 45-50 mins until golden and springy to the touch. Leave to cool for 10 mins, then turn out of the tin and remove the paper. Cut into bars or squares.
Nutrition Facts : Calories 285 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
DEVONSHIRE APPLE TRAYBAKE
This cake is delicious served warm with cream or fromage frais.
Provided by fetchgirl
Time 20m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180'C/Gas mark 4. Grease and base line a 12 x 9inch (30x23cm) roasting tin with greased greaseproof paper.
- Peel, core and thinly slice the apples and squeeze the lemon juice over them.
- Measure the flour, baking powder and sugar into a large bowl. Beat the eggs together with the almond essence and stir into the flour with the melted butter. Mix well, then spread half this mixture into the tin. Arrange the apples over the top of the cake mixture. Carefully top with the rest of the mixture; don't worry if the apples show through a little. Sprinkle over the almonds.
- Bake in the pre-heated oven for about 1 1/4 hours or until the cake is golden, firm to the touch and slightly shrunk away from the sides of the tin. Leave to cool for 15 minutes and then turn out and remove the paper. Sprinkle over the caster sugar and serve warm with cream or fromage frais.
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