Apple Crumble Cake Mary Berry Food

APPLE SANDWICH CAKE

Steps:

• 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.

APPLE CRUMBLE WITH WALNUTS

Steps:

• Preheat the oven to 180C/350F/Gas 4 (160C fan).
• Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.
• Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp.
• Stir to break up the crumble and sprinkle over the hot apple.

APPLE & BLACKBERRY CRUMBLE

Steps:

• Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
• Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
• Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
• Meanwhile, for the compote, peel, core and cut 300g Braeburn apples into 2cm dice.
• Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
• Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
• Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
• To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.