Mary Berrys Apple Cake Food
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.
MARY BERRY'S MAPLE SYRUP CAKE
Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.
Provided by Sarah_Jayne
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- You will need a deep, round, 8 inch cake tin.
- Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
- Pre-heat the oven to 325.
- Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
- Stir in the chopped pecan nuts.
- Spoon the mixture into the prepared cake tin and level the surface.
- Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
- Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
- Whip the cream until it just holds its shape and then fold in the maple syrup.
- Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
- Decorate the top with the shredded orange zest.
- Store in the refrigerator.
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