This Baked Apple Lemon Sponge is a cozy dessert with soft apples, creamy lemon sauce, and a golden sponge topping. It’s rich, comforting, and perfect with ice cream or custard. A simple bake that’s full of warm, citrusy flavour!
Ingredients Needed
For the Base:
- 300ml (½ pint) single cream
- 6 level tbsp lemon curd
- 2 level tbsp caster sugar
- 1 heaped tsp plain flour
- 750g (1¾ lb) cooking apples, peeled and cored
For the Topping:
- 2 large eggs
- 175g (6oz) self-raising flour
- 100g (4oz) caster sugar
- 100g (4oz) butter, softened
- 1 level tsp baking powder
- 2 tbsp milk
- 1–1½ tbsp demerara sugar
How To Make Baked Apple Lemon Sponge
- Preheat the Oven: Set the oven to 160°C/fan 140°C/gas 3. Place a heavy baking tray inside to heat up.
- Prepare the Base: In a bowl, mix the cream, lemon curd, sugar, and flour until smooth. Thinly slice the apples (a mandolin or food processor makes this easier). Stir the apples into the lemon mixture, then transfer to a 27 x 18cm (10½ x 7in) ovenproof dish. Level the top with a spoon.
- Make the Topping: In a mixing bowl, combine all ingredients except the demerara sugar. Beat until smooth, then gently spread over the apple layer. Sprinkle with demerara sugar for a crunchy top.
- First Bake: Place the dish on the preheated baking tray and bake for 30 minutes until the sponge turns golden brown.
- Second Bake: Cover with foil and bake for another 45 minutes, or until the sponge springs back when lightly pressed in the centre.
- Serve Warm: Enjoy on its own, or with ice cream, custard, or extra cream.
Recipe Tips
- For an extra lemony kick, add a little lemon zest to the sponge batter.
- Use the right lemon curd! Check that it contains butter, sugar, and lemons—sometimes it’s labelled as lemon cheese or luxury lemon curd.
- Make ahead option: You can prepare the unbaked pudding up to 6 hours in advance. Keep it covered in the fridge and bring it to room temperature before baking.
How To Store Leftovers
In the Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 150°C/fan 130°C/gas 2 for about 10 minutes.
In the Freezer: Wrap portions tightly and freeze for up to 1 month. Defrost overnight in the fridge and warm in the oven before serving.
Try More Recipes:
- Mary Berry Apple Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
- Mary Berry Blackberry and Apple Crumble
- Mary Berry Brioche Frangipane Apple Pudding
Mary Berry Baked Apple Lemon Sponge
Description
This Baked Apple Lemon Sponge is a cozy dessert with soft apples, creamy lemon sauce, and a golden sponge topping. It’s rich, comforting, and perfect with ice cream or custard. A simple bake that’s full of warm, citrusy flavour!
Ingredients
For the Base:
For the Topping:
Instructions
- Preheat the Oven: Set the oven to 160°C/fan 140°C/gas 3. Place a heavy baking tray inside to heat up.
- Prepare the Base: In a bowl, mix the cream, lemon curd, sugar, and flour until smooth. Thinly slice the apples (a mandolin or food processor makes this easier). Stir the apples into the lemon mixture, then transfer to a 27 x 18cm (10½ x 7in) ovenproof dish. Level the top with a spoon.
- Make the Topping: In a mixing bowl, combine all ingredients except the demerara sugar. Beat until smooth, then gently spread over the apple layer. Sprinkle with demerara sugar for a crunchy top.
- First Bake: Place the dish on the preheated baking tray and bake for 30 minutes until the sponge turns golden brown.
- Second Bake: Cover with foil and bake for another 45 minutes, or until the sponge springs back when lightly pressed in the centre.
- Serve Warm: Enjoy on its own, or with ice cream, custard, or extra cream.