Apple and berry cake

Apple sandwich cake

less than 30 mins

Mary Berry’s ultimate apple cake – a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting.

You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk.

less than 30 mins

Ingredients

For the sponge

• 225g/8oz baking spread, straight from the fridge, plus extra for greasing
• 225g/8oz caster sugar
• 225g/8oz self-raising flour
• 1 tsp baking powder
• 4 large free-range eggs, beaten
• 2 eating apples, peeled, cored and grated (see Recipe Tips)
• icing sugar, for dusting

For the lemon filling

Method

Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with baking paper.

Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. 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. Allow to cool in the tins.

Meanwhile, make the filling. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.

Dust the top with icing sugar to serve.

Recipe Tips

For a speedy way to grate the apple, first core the apple and cut into pieces but keep the skin on. Grate the flesh and then discard the skin.

Once assembled, keep the cake in the fridge for up to one day, but serve at room temperature. The cooked sponges also freeze well.

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Mary Berry’s Apple and Lemon Sandwich Cake

Mary Berry’s refreshing quick and easy twist on the classic Victorian sandwich cake, blending apples and lemons for a mouthwatering, springy sponge.

Mary Berry’s Quick Cooking

Mary Berry’s Quick Cooking

Mary’s quickest and easiest recipes yet

All the recipes from the BBC TV series

Fast and simple recipes, from breakfasts to bakes

Introduction

The ultimate cream sponge cake – the apple makes the cake really moist and the lemon-flavoured cream keeps it fresh-tasting. Delicious!

Ingredients

For the sponge:
225g (8oz)	baking spread, straight from the fridge, plus extra for greasing
225g (8oz)	caster sugar
225g (8oz)	self-raising flour
1 tsp	baking powder
4	large eggs, beaten
2	eating apples, peeled, cored and grated (see note)
icing sugar, for dusting
For the lemon filling:
150ml (5fl oz)	double cream
3 tbsp	lemon curd

Essential kit

You will need two 20cm (8in) round, loose-bottomed sandwich tins.

Method

Prep time: 15–20 mins Cook time: 20–30 mins

Preheat the oven to 180˚c/160˚c Fan/Gas 4, then grease each tin and line the base with a disc of baking paper.

Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. 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. Allow to cool in the tins.

Meanwhile, make the filling. Whip the cream into soft peaks, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.

Dust the top with icing sugar to serve.

Mary’s Quick Cooking Tips:
For a speedy way to grate the apple, first core the apple and cut into pieces but keep the skin on. Grate the flesh and then discard the skin.

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Mary Berry’s apple and cinnamon loaf cake

less than 30 mins

30 mins to 1 hour

Makes 2 x 450g/1lb loaves

This is a lovely moist apple loaf cake which I love to serve sliced and buttered — and it’s very quick and simple to make.

Equipment and preparation: you will need 2 x 450g/1lb deep loaf tins greased and lined with a strip of baking paper.

less than 30 mins

30 mins to 1 hour

Makes 2 x 450g/1lb loaves

Ingredients

• 75g/2½oz butter, softened
• 200g/7oz self-raising flour
• 100g/3½oz light muscovado sugar
• 1 tsp ground cinnamon
• 3 dessert apples, about 350g/12oz before peeling
• 3 free-range eggs, beaten
• 1-2 tbsp demerara sugar, to taste
• 2 tbsp warmed, sieved apricot jam

Method

Set the oven to 180C/160C Fan/Gas 4.

Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.

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. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin.

Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack.

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Apple and berry crumble cake recipe

serves:	8
Skill:	easy
Cost:	cheap
5-a-day:	1
Prep:	30 min
Cooking:	35 min
(may need 10 mins extra cooking)

Nutrition per portion

Our apple and berry crumble cake recipe is so easy. It’s a luxuriously moist and fruity apple crumble cake that’s delicious served hot or cold! This crumble cake brings two of our favourite sweet treats together; cake and crumble. This delicious cake is perfect for dessert served with fresh cream. This berry crumble cake is packed with fruit underneath the buttery crumble including apples, blackberries and blueberries. It will take around 1hr and 5 mins to make and bake this mouth-watering crumble cake but it’s well worth the wait.

Ingredients

• 350g (12oz) self-raising flour
• 10ml (2tsp) ground cinnamon
• 175g (6oz) unsalted butter, chilled and diced
• 150g (5oz) caster sugar
• 2 medium eggs, beaten
• 2 large apples, peeled cored and diced
• 150g (5oz) blueberries
• 150g (5oz) blackberries
• 45ml (3tbsp) demerara sugar
• 75g (3oz) mixed chopped nuts

Method

Preheat the oven to 190°C, 375°F, Gas 5. Place a baking sheet in the oven to heat up. Grease a 20cm x 24cm (8in x 91/2in) cake tin and line with baking parchment, allowing the edges of the parchment to hang over the side.

Sift the flour and cinnamon into a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Remove 175g (6oz) of the crumble mixture to another bowl and set aside.

Stir the caster sugar and beaten eggs into the larger amount of crumble to make

a soft and slightly sticky dough. Press evenly into the base of the cake tin using floured hands. Scatter over the diced apple and berries.

Stir the demerara sugar and chopped nuts into the rest of the crumble mixture and spoon over the fruit, pressing down gently. Bake on the hot baking sheet for 35-45 mins (covering loosely with foil after 20 mins) until the cake is golden brown. Leave to cool in the tin for 20 mins, then remove by gently lifting the parchment. Serve warm or cold.

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Apple Berry Yoghurt Cake

1 1/2 cups full-fat yogurt
2/3 cup mild olive oil or oil of your choice
150 grams sugar or sweetener of your choice
3 eggs
zest of 1 lemon
300 g plain flour
2 1/2 teaspoons baking powder
1 large apple, peeled, cored and cut into slivers, or 2 medium
12 strawberries, sliced or other berries

Here’s how we roll

1) Preheat the oven to 180C/350 F and grease a 22 cm springform pan and then line it with baking paper.

2) Whisk together the yoghurt, oil, sugar, eggs and lemon zest.

3) Gently fold in the flour, baking powder 1/4 of the diced apple and a handful of the berries

4) Pour the batter into the pan. Arrange the remaining fruit on the top of the cake. Bake for 1 hour, covering with baking paper if the top gets too bronzed. The cake is done when a skewer comes out clean. Allow it to cool for 10 minutes before removing it from the pan.

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