Mary Berry’s Apple and Lemon Sandwich Cake

Mary Berry’s Apple and Lemon Sandwich Cake is made with baking spread, caster sugar, self-raising flour, eggs, eating apples, double cream, and lemon curd. This delicious cake recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 8 people.

This Apple and Lemon Sandwich Cake Recipe Is From Quick Cooking Cookbook by Mary Berr

Mary Berry’s Apple and Lemon Sandwich Cake Ingredients:

FOR THE SPONGE

• 225g (8oz) / 1 cup baking spread, straight from the fridge, plus extra for greasing
• 225g (8oz) / 1 cup caster sugar
• 225g (8oz) / 1¾ cups self-raising flour
• 1 tsp baking powder
• 4 large eggs, beaten
• 2 medium eating apples, peeled, cored, and grated
• Icing sugar, for dusting

FOR THE LEMON FILLING

• 150ml (5fl oz) / ⅔ cup double cream (heavy cream in the US)
• 3 tbsp lemon curd

How To Make Mary Berry’s Apple and Lemon Sandwich Cake?

1. Preheat the oven: Preheat to 180°C/160°C Fan/Gas 4 (350°F). Grease two 20cm (8in) round, loose-bottomed sandwich tins and line the base with baking paper.
2. Make the sponge batter: Measure the baking spread, caster sugar, self-raising flour, baking powder, and eggs into a large bowl. Beat with an electric hand mixer until well combined. Fold the grated apple into the mixture.
3. Divide the batter and bake: Evenly divide the batter between the prepared tins and level the tops. Bake in the preheated oven for 25–30 minutes, until the cakes are golden, risen, and starting to pull away from the sides of the tins.
4. Cool the cakes: Once baked, allow the cakes to cool in the tins for a few minutes, then turn them out onto a wire rack to cool completely.
5. Make the lemon filling: While the cakes are cooling, whip the double cream to soft peaks. Gently swirl in the lemon curd, creating a marbled effect without fully mixing.
6. Assemble the cake: Place one of the cooled cakes upside down on a serving plate. Spread the lemon cream evenly over the surface. Place the second cake on top to sandwich the two layers together.
7. Dust with icing sugar: Finish the cake by dusting the top with icing sugar before serving.

Recipe Tips:

• Keep the baking spread cold: Use cold baking spread for a lighter sponge texture.
• Grate the apples finely: Fine grating helps the apples mix better and keeps the cake moist.
• Don’t mix too much: After adding the apples, gently fold them in. Too much mixing makes the cake heavy.
• Whip cream carefully: Stop whipping the cream at soft peaks. Over-whipped cream will lose its smooth texture.
• Cool the cakes completely: Wait for the cakes to cool fully before adding the lemon cream, or the filling will melt.

What To Serve With Apple and Lemon Sandwich Cake?

This light and fruity Apple and Lemon Sandwich Cake pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a drizzle of honey. It can also be served alongside a cup of hot tea, coffee, herbal tea, or a glass of lemonade for a delicious dessert.

How To Store Leftovers?

• Refrigerate: First, let the leftover Apple and Lemon Sandwich Cake cool to room temperature. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 3 days to keep it fresh.
• Freeze: After the cake has cooled to room temperature, wrap it tightly in plastic wrap and then in aluminum foil. Place it in the freezer for up to 1 month. To thaw, leave the cake in the fridge overnight before serving. This recipe does not need reheating.

Nutrition Facts

Serving Size: 1 slice (of 8 servings)

• Calories: 932
• Total Fat: 40.9g
• Saturated Fat: 18.9g
• Cholesterol: 259.8mg
• Sodium: 565.8mg
• Potassium: 312.6mg
• Total Carbohydrate: 125.7g
• Dietary Fiber: 3.3g
• Sugars: 76.2g
• Protein: 11.4g

Try More Mary Berry Recipes:

• Mary Berry American Chocolate Cake
• Mary Berry Mini Apple And Almond Cakes
• Mary Berry Lemon and Passion Fruit Cake
• Mary Berry Coconut and Jam Cake
• Mary Berry Lime and Polenta Cake
• Mary Berry Butterscotch Cake