APPLE SANDWICH CAKE
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.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 6-8
Number Of Ingredients 9
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.
AUTUMN APPLE SPONGE CAKE
I cut this recipe out of an Asda Magazine a long time ago. It's a favourite with the children when they were little they would pick the apples from their Gran's tree. It looks great, very autumnal!
Provided by Tulip-Fairy
Categories Dessert
Time 50m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C
- Grease and line the base of a 20cm loose based round cake tin.
- Quarter the apples and cut out the core. Cut quarters into slices and put them into a small bowl with the lemon juice. Toss to mix and set aside.
- Sieve the flour and baking powder into a large mixing bowl.
- Add the butter, sugar, eggs, sultanas and lemon zest. Beat together with a wooden spoon for 3 to 4 minutes until well mixed.
- Put mixture in the cake tin and level the top.
- Drain the juice from the apples and put the slices neatly on the cake. See Photo.
- Bake for about 35 minutes - when you gently press on the top of the cake it should spring back.
- Take out of the oven and leave to cool before removing form the tin.
- I usually double the quantity and cook in a 23" round cake tin (deep). It's enough to feed an army - or a very hungry family at least!
- Alternative toppings use fresh pears or canned, drained pineapple or mandarin oranges.
- This cake is great served with a generous spoon of whipped cream / crème freche.
Nutrition Facts : Calories 293.9, Fat 14.1, SaturatedFat 8.4, Cholesterol 79.9, Sodium 175.4, Carbohydrate 39.5, Fiber 1.7, Sugar 22.1, Protein 4
TRADITIONAL ENGLISH APPLE TRAYBAKE - APPLE PUDDING CAKE
A simple and easy to whip up apple sponge cake; baked in a tray for easy serving - cut into bars or squares for picnics, school or office lunch boxes & for tea time treats! It is DIVINE served hot with cream,custard or ice cream for a great Autumn/Fall pudding. This type of cake is often called Dorset or Somerset Apple cake, but it is really quite popular in nearly all of the English counties, especially during apple harvest season. I have stipulated Bramley apples, which are English cooking apples - in the absence of these, any tart or sharp "Appley" flavoured or regional "cooking" apples will do.
Provided by French Tart
Categories Dessert
Time 1h10m
Yield 16 Slices, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C/360°F or Gas mark 4.
- Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
- Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
- Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
- Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.
- Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
- Sprinkle over with the demerara sugar.
- Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
- Leave to cool slightly for 10 minutes & then cut into squares or bars.
- Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
- If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream.
- It can also be microwaved too, for a future hot pudding!
Nutrition Facts : Calories 293.5, Fat 13, SaturatedFat 7.7, Cholesterol 83.3, Sodium 145.3, Carbohydrate 40.8, Fiber 1.3, Sugar 22.5, Protein 4.1
COUNTRY APPLE CAKE
Good Food reader, Magdalena Duggan, shares her grandmother's spiced chocolate sponge packed with fruit from the garden
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 23cm loose-bottomed cake tin with baking parchment. In a large bowl, beat together the eggs and sugar until thick and pale, about 5 mins. Pour in the oil and stir well to combine.
- Sieve in the dry ingredients and fold through until the mixture is smooth and well combined before adding the apples.
- Carefully pour the mixture into the tin and bake for 45-50 mins. Leave to cool slightly before turning out onto a cooling rack. Once the cake is cool, dust with icing sugar and cinnamon.
Nutrition Facts : Calories 372 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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