I remember the first time I baked a cake inspired by Mary Berry. I was living in a small flat, and I wanted to make something light, refreshing, and simple. A friend mentioned Mary Berry’s recipes, and since then, I’ve been hooked on her easy-to-follow and delicious bakes. One recipe that stood out was the Apple and Lemon Sandwich Cake-a perfect blend of sweet and zesty, with the apple adding moisture and the lemon bringing a refreshing tang. I loved the idea of a layered cake that wasn’t overly rich, something that would be perfect for an afternoon tea or a light dessert after dinner. Every time I bake it, I get compliments and the urge to share it with everyone.
Let’s dive into the recipe together. I’ll take you through each step and share some helpful tips that will make your baking experience even more enjoyable.
Mary Berry Apple And Lemon Sandwich Cake Recipe
This cake is a showstopper, with light layers of sponge and a luscious lemon-flavored buttercream, complemented by sweet, shredded apples in the batter. It’s the perfect balance of flavor, with a nice kick of lemon and the subtle earthiness of the apple. One thing I love about this recipe is how flexible it is. You can easily adjust it to suit your preferences, and it always turns out great.
Here’s the recipe I always use (adapted from Mary Berry’s original):
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Serves: 8-10 people
Ingredients Needed
I remember the first time I gathered these ingredients. I was surprised at how simple the list was. No fancy or hard-to-find items-just real, good-quality basics that you likely already have in your pantry. Here’s what you’ll need:
-
For The Cake
- 175g self-raising flour
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- Zest of 1 lemon
- 1 small apple (Granny Smith or Bramley works best), peeled, cored, and grated
- 1 tsp vanilla extract
- 1 tsp baking powder
- A pinch of salt
-
For The Lemon Buttercream
- 100g unsalted butter, softened
- 200g icing sugar
- 2 tbsp lemon juice (freshly squeezed)
- Zest of 1 lemon
Equipment Needed
When I made this for the first time, I gathered the basics I needed but forgot about a couple of key tools. Here’s what you should have ready:
- Two 8-inch round cake tins (lined with parchment paper for easy removal)
- Electric mixer or hand whisk
- Large mixing bowls for the dry and wet ingredients
- Grater (for the apple and lemon zest)
- Sieve (for sifting the flour and icing sugar)
- Cooling rack (to let the cakes cool evenly)
- Spatula or butter knife for spreading the buttercream
- Measuring spoons and cups
How To Make Mary Berry Apple And Lemon Sandwich Cake?
The first time I tried this, I was amazed at how quickly it came together. Here’s the step-by-step guide to making this delightful cake:
- Preheat the oven to 180°C (160°C fan) and grease and line your cake tins with parchment paper.
- Prepare the apple: Peel, core, and grate the apple. Set it aside.
- Cream the butter and sugar: In a large bowl, beat together the butter and sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add the eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
- Add dry ingredients: In a separate bowl, sift the flour, baking powder, and salt together. Gradually fold this into the butter mixture, mixing until just combined.
- Add the apple and lemon zest: Gently fold in the grated apple and lemon zest. This will add moisture to the cake and create a lovely, refreshing flavor.
- Bake the cake: Divide the batter evenly between the two prepared tins and bake for 20-25 minutes. The cakes should be golden and a skewer inserted in the center should come out clean.
- Cool the cakes: Let the cakes cool in their tins for 5 minutes, then turn them out onto a cooling rack to cool completely.
- Prepare the lemon buttercream: Beat the softened butter until smooth, then gradually sift in the icing sugar. Add the lemon juice and zest, and beat until fluffy and smooth.
- Assemble the cake: Once the cakes are cool, spread a generous layer of lemon buttercream on the top of one cake. Place the other cake on top and press gently to secure. Optionally, you can spread more buttercream on top or dust with icing sugar for a polished look.
Recipe Variations
Over time, I’ve played around with the basic recipe to add my twist. Here are some variations you can try:
- Swap the apple for pear: If you prefer a more delicate flavor, try using ripe pears instead of apples. They’ll give a lovely sweetness and moisture to the cake.
- Add some spice: A pinch of ground cinnamon or nutmeg can enhance the apple’s flavor and give the cake a cozy, warm feel.
- Make it a layer cake: For a more decadent version, double the recipe and make a taller, multi-layer cake with extra buttercream in between the layers.
- Add crushed almonds: If you like a bit of crunch, try folding in some crushed almonds with the grated apple.
- Try a cream cheese frosting: If you prefer something less sweet than buttercream, swap it out for a tangy cream cheese frosting with a hint of vanilla.
What Goes Well With Mary Berry Apple And Lemon Sandwich Cake?
Every time I serve this cake, it’s always a hit, but pairing it with the right drinks and sides can elevate the experience. Here are a few things that go perfectly with this cake:
- A cup of Earl Grey tea: The citrus notes in the tea complement the lemony cake beautifully.
- Lemonade or iced tea: A refreshing citrus beverage can balance the sweetness of the cake.
- Fresh berries: Serve the cake with a side of raspberries, strawberries, or blueberries to add a burst of color and freshness.
- Whipped cream: A dollop of lightly sweetened whipped cream on the side makes for a rich yet light accompaniment.
- Vanilla ice cream: If you’re serving this as a dessert, a scoop of vanilla ice cream can turn it into something indulgent.
What I Have Learnt
Baking this cake has taught me a lot over the years:
- Patience is key: Letting the cakes cool completely before frosting is essential to avoid a melting buttercream disaster.
- The power of simple ingredients: Often, the most delicious cakes come from the simplest ingredients. Fresh apples and lemons are all it takes to create something magical.
- Balance is everything: The right balance between the sweetness of the cake and the tartness of the lemon buttercream makes the flavor so appealing.
- A little bit of creativity goes a long way: Don’t be afraid to experiment with flavors or add your personal touch to make a recipe your own.
FAQs
What Are The Key Ingredients For The Mary Berry Apple And Lemon Sandwich Cake?
The key ingredients for this cake include self-raising flour, baking powder, caster sugar, butter, eggs, lemon zest, and apples. The apples are typically peeled, cored, and grated to provide moisture and flavor, while the lemon zest enhances the overall citrusy freshness.
How Do You Make The Filling For The Mary Berry Apple And Lemon Sandwich Cake?
The filling is made by combining butter, icing sugar, and lemon juice to create a smooth lemon buttercream. Some recipes also suggest adding a layer of apple jam or compote to complement the flavor of the apples in the cake. The lemon buttercream is spread between the layers of cake after they are baked and cooled.
Can The Mary Berry Apple And Lemon Sandwich Cake Be Made Ahead Of Time?
Yes, this cake can be made ahead of time. The cake layers can be baked and stored in an airtight container for a couple of days. The lemon buttercream can also be made ahead and kept in the fridge. It’s recommended to assemble the cake on the day it will be served for the best texture and freshness.