Mary Berry’s apple lemon cake is a refreshing spring treat
Mary Berry's apple lemon cake is a light treat that combines two refreshing flavors. It's easy to make and only takes about 30 minutes.
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Spring is right around the corner, and Mary Berry has a recipe that’s great for the warmer weather.
For dinner, you can try Mary Berry’s creamy pasta, which only takes 15 minutes to prepare, or her cheesy chicken bake for an easy midweek meal.
But her apple-lemon cake is the perfect dessert with a light and refreshing taste for springtime.
The cake serves about 6 to 8 people, and it only takes 10 to 30 minutes to bake.
You’ll need two round pans that are about 20 centimetres in diameter. It will be easier if the bottom is removable as well.
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
- icing sugar, for dusting
For the lemon filling:
- 150ml/5fl oz double cream
- 3 tbsp lemon curd
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Instructions
Preheat your oven to 180 degrees Celsius. Grease the two pans and line the base with baking paper.
Measure out all the sponge ingredients, aside from the apple and icing sugar. Pour them into a large bowl and beat with an electric mixer until combined. Fold in the grated apple, and then divide the mixture between the two baking pans.
Bake the sponge in the oven for 25 to 30 minutes until golden and well-risen. Allow them to cool.
Meanwhile, make the lemon filling. Whip the cream into soft peaks in a bowl, then lightly mix in the lemon curd. Remove the cake from the pans and peel away the baking paper. Flip one of the cakes upside down, and spread the lemon filling to the edge. Place the other cake on top, and dust with icing sugar.