Mary Berry Guernsey Apple Cake

This Guernsey Apple Cake is a simple, rustic bake perfect for using up extra apples. The soft, lightly spiced sponge is packed with sweet apple pieces and has a slightly sunken middle, giving it a homemade charm. Best served warm with whipped cream or custard for a cozy treat!

Ingredients Needed

For the Cake:

• 225g (8oz) self-raising brown flour
• Grated zest of 1 lemon
• 1 level tsp baking powder
• 100g (4oz) butter
• 225g (8oz) light muscovado sugar
• 2 large eggs
• 175g (6oz) apples, peeled, cored, and chopped

For Finishing:

• Icing sugar, for dusting

How To Make Guernsey Apple Cake

1. Preheat the Oven: Set the oven to 160°C/fan 140°C/gas 6. Butter an 18cm (7in) deep round cake tin and line the base with non-stick baking parchment.
2. Mix the Batter: In a bowl, combine the flour, lemon zest, baking powder, butter, sugar, and eggs. Beat until smooth, then gently fold in the chopped apples.
3. Bake the Cake: Spoon the mixture into the prepared tin and bake for 1–1¼ hours, or until well risen and the surface springs back when lightly pressed in the centre.
4. Cool & Serve: Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack. Once cooled, dust with icing sugar and serve warm with whipped cream.

Recipe Tips

• Use Brown Flour for a Traditional Texture: Self-raising brown flour gives the cake a slightly nutty flavor, but white self-raising flour can also be used.
• Expect a Slight Dip in the Middle: This is normal due to the apples’ moisture—don’t worry, it adds to the cake’s rustic charm!
• Don’t Overmix the Batter: Fold in the apples gently to keep the cake light and fluffy.
• ✔ Check for Doneness: If the top browns too quickly, cover it loosely with foil for the last 15 minutes of baking.
• Best Served Warm: Enjoy with whipped cream, custard, or ice cream for the ultimate comforting dessert.

How To Store Leftovers

In the Fridge: Store in an airtight container for up to 3 days. Warm slices in the microwave before serving.

In the Freezer: Wrap in cling film and freeze for up to 1 month. Defrost overnight at room temperature before serving.

Try More Recipes:

• Mary Berry Apple and Mincemeat Pudding
• Mary Berry Treacle Sponge Puddings
• Mary Berry Sticky Apricot Pudding
• Mary Berry Baked Apple Lemon Sponge