Mary Berry Apple Cake with Lemon Curd

What is Mary Berry Apple Cake with Lemon Curd?

Mary Berry’s Apple Cake with Lemon Curd is a delightful dessert that combines the warmth of spiced apples with the tangy freshness of homemade or store-bought lemon curd. The cake features a moist and tender crumb, enhanced by the natural sweetness of apples and the zesty kick of lemon curd. It’s a perfect blend of sweet and tart, making it a comforting treat for afternoon tea, dessert, or special occasions.

What Goes Best with Mary Berry Apple Cake with Lemon Curd?

This apple cake pairs well with a variety of accompaniments:

• Cream or custard: Lightly whipped cream, clotted cream, or warm vanilla custard enhances the richness of the cake.
• Tea or coffee: Serve with a hot cup of Earl Grey, chamomile tea, or coffee for a comforting treat.
• Fruit garnish: Fresh raspberries, blackberries, or slices of green apple complement the citrus and apple flavors in the cake.
• Vanilla ice cream: A scoop of vanilla ice cream adds a cool, creamy contrast to the warm cake and zesty lemon curd.

Ingredients

For the cake:

• 225g self-raising flour
• 100g softened butter
• 225g caster sugar
• 3 medium eggs
• 2 cooking apples, peeled, cored, and chopped
• 1 tsp cinnamon or mixed spice
• Zest of 1 lemon
• 1 tsp baking powder
• 2 tbsp milk (if needed for consistency)

For the lemon curd (optional, if homemade):

• 100g butter
• 200g caster sugar
• Juice and zest of 2 lemons
• 3 large eggs, beaten

How to Prepare Mary Berry Apple Cake with Lemon Curd

1. Prepare the lemon curd: If making lemon curd from scratch, melt butter in a saucepan over low heat. Stir in sugar, lemon juice, and zest. Add beaten eggs slowly, whisking constantly until the mixture thickens. Remove from heat and cool completely.
2. Make the cake batter: Cream together butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time. Fold in the flour, baking powder, and spices, then gently mix in the chopped apples and lemon zest.
3. Layer the cake: Pour half of the cake batter into a greased and lined round cake tin. Spread a layer of lemon curd (about 3 tbsp) over the batter, then cover with the remaining cake batter.
4. Bake the cake: Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until a skewer inserted into the center comes out clean.
5. Cool and serve: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack. Once cooled, serve with extra lemon curd or a dusting of icing sugar.

Mary Berry Apple Cake with Lemon Curd – Detailed Recipe

Ingredients

Refer to the ingredients list above.

Instructions

1. Prepare the lemon curd: Follow the instructions for making lemon curd in the “How to Prepare” section.
2. Prepare the cake batter: Cream butter and sugar, then beat in the eggs and fold in the dry ingredients.
3. Layer the cake with lemon curd: Add a layer of lemon curd between two layers of cake batter in the tin.
4. Bake and cool: Bake until golden brown and allow the cake to cool before serving.

Notes

• Apple choice: Cooking apples like Bramley work best due to their tartness, but you can also use a mix of cooking and eating apples for extra sweetness.
• Consistency: If the batter feels too thick, add a couple of tablespoons of milk to loosen it slightly.
• Lemon curd: If you don’t want to make lemon curd from scratch, high-quality store-bought lemon curd works just as well.
• Storage tip: Lemon curd can be made ahead of time and stored in the fridge for up to a week.

How to Serve Mary Berry Apple Cake with Lemon Curd

• Warm or cold: The cake can be served warm with a dollop of cream or custard, or at room temperature for a more traditional tea-time treat.
• Toppings: Dust the cake with icing sugar, drizzle with additional lemon curd, or serve with whipped cream or ice cream on the side.

How to Reheat Mary Berry Apple Cake with Lemon Curd

To reheat individual slices:

• Microwave: Heat a slice in the microwave for 10-15 seconds to warm it up.
• Oven: Place the cake in a preheated oven at 150°C (300°F) for 5-10 minutes, ensuring the cake remains moist but not overbaked.

How to Store Leftovers of Mary Berry Apple Cake with Lemon Curd

• Room temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerator: Keep the cake in the fridge for up to 4 days, especially if the weather is warm, as lemon curd is perishable.
• Freezer: The cake can be frozen for up to 3 months. Wrap it tightly in cling film and foil. Thaw at room temperature before serving.

Frequently Asked Questions Regarding Mary Berry Apple Cake with Lemon Curd

1. Can I use store-bought lemon curd for this recipe?
   Yes, high-quality store-bought lemon curd works just as well if you don’t want to make it from scratch.
2. What kind of apples should I use for the cake?
   Tart cooking apples, like Bramley or Granny Smith, are ideal as they balance the sweetness of the cake.
3. Can I add other spices to the cake?
   Yes, you can add nutmeg, ginger, or even a pinch of cloves for extra warmth.
4. Can I make the lemon curd in advance?
   Yes, homemade lemon curd can be made up to a week in advance and stored in the fridge.
5. Can I substitute lemon curd with another flavor?
   You can substitute with lime curd, orange curd, or even a thick fruit compote if you want a different flavor.
6. How do I prevent the apples from sinking to the bottom of the cake?
   Toss the chopped apples in a little flour before folding them into the batter to prevent them from sinking.
7. Can I make this cake gluten-free?
   Yes, substitute the self-raising flour with a gluten-free flour blend and add 1 tsp of xanthan gum to maintain texture.
8. Can I omit the lemon curd if I don’t like it?
   Yes, you can omit the lemon curd and instead serve the apple cake with whipped cream, custard, or ice cream.
9. How do I know when the cake is fully baked?
   Insert a skewer into the center of the cake; if it comes out clean, the cake is ready.
10. What’s the best way to prevent the cake from drying out?
    Don’t overbake the cake, and consider brushing it with a simple syrup made from lemon juice and sugar to add moisture.

Nutritional Information

Per slice (based on 10 slices):

• Calories: 320
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 42g
• Sugar: 27g
• Protein: 4g
• Fiber: 2g
• Sodium: 180mg