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Dorset apple and almond traybake

Published: Updated:

7 Reviews

Total Time
1h 5m
Prep Time
Bake Time
Serves 12
Serves 12

About the bake

A piece of this cake is made even tastier with a scoop of clotted cream.

14 ingredients7 steps


    1. Step 1

      Preheat the oven to 180C (fan 160C, gas mark 4). Grease and base line a 27cm x 20cm baking tray.

    2. Step 2

      Toss the sliced apples with the lemon juice and put to one side.

    3. Step 3

      In a large bowl beat together the butter, sugars, eggs, almond extract, lemon zest, flour, ground almonds, baking powder and milk until smooth using an electric whisk.

    4. Step 4

      Evenly spread half the cake mixture into the baking tray and scatter over the apples, leaving any lemon juice behind.

    5. Step 5

      Top with the remaining cake mixture, don’t worry if the apples peak through.

    6. Step 6

      Sprinkle with flaked almonds and demerara sugar and bake in the oven for 50 minutes until golden and springs back when touched, cover with foil if browning too much.

    7. Step 7

      Leave to cool in tin for 15 minutes before turning out, removing the paper and cutting into 12.


      • 2Apple(s) (bramley, large) 
      • Lemon zest (from 1 lemon) 
      • Lemon juice (from 1 lemon) 
      • 220gButter (salted) (softened) 
      • 150gBillington's Unrefined Golden Caster Sugar 
      • 100gBillington's Unrefined Light Muscovado Sugar 
      • 4Egg(s) (free range) (large, beaten) 
      • 2 tspAlmond extract 
      • 250gAllinson's Self Raising Flour 
      • 100gAlmonds (ground) 
      • 2 tspBaking powder 
      • 1 tbspMilk (whole) 
      • 3 tbspAlmonds (flaked) 
      • 1 tbspUnrefined demerara sugar 

    7 Baker Ratings

    Totally agree with others who have said halve the sugar and halve the almond essence. I didn't add any essence at all because I didn't have any and it still tasted nice and almondy. I actually put in less than half the sugar because I just used the caster sugar and forgot the muscovado! And it STILL tasted perfectly sweet. I added a little vanilla essence and some lemon juice to enhance the flavour. Delicious.

    Just a note. I used to be a food teacher and we did experiments with cake mixtures to understand the functions of ingredients. In the cakes where we put just half quantity of sugar the kids were surprised by how nice they were. They said they really wouldn't have known the sugar had been halved.

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    The list of ingredients seemed quite extensive but fortunately I had everything, including some windfalls from a friend's garden. The recipe was easy enough and I was pleased with the end result. What was left over went in the freezer. A successful bake and one I will definitely make again.

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