Tell Me About This Mary Berry Apple And Lemon Curd Cake.
Perfect Flavor Balance: The sweet apple pieces blend beautifully with the sharp, citrus tang of the lemon curd.
Lovely Moist Texture: Using fresh apples ensures the crumb stays incredibly soft and moist for several days after baking.
Simple Baking Process: This Mary Berry Apple And Lemon Curd Cake Recipe is straightforward for beginners and experienced bakers alike.
Quick Prep Time: You can have this delicious treat in the oven with only twenty minutes of preparation effort.
Equipment List.
Mixing Bowl: Essential for combining your butter, sugar, and flour into a smooth, even cake batter.
Electric Whisk: Helps you cream the butter and sugar quickly to achieve that light and airy texture.
Cake Tin: A round eight-inch tin is ideal for holding the cake as it rises in heat.
Parchment Paper: Lining your tin ensures the cake pops out easily without any sticking or breaking.
Spatula: Use this to fold in your apples gently without overworking the delicate cake mixture today.
Ingredients You Need for Mary Berry Apple And Lemon Curd Cake
Softened Butter: Provides the richness and structure needed for a perfect, tender crumb in every slice.
Caster Sugar: Dissolves easily into the butter to create a sweet and smooth base for the batter.
Self-raising Flour: Contains the lifting agents required to help your cake rise evenly in the oven.
Large Eggs: Bind the ingredients together while adding moisture and richness to the final sponge cake.
Eating Apples: Choose firm varieties like Braeburn or Gala for the best flavor and texture inside.
Lemon Curd: Adds a zesty, bright yellow swirl that makes this cake look and taste truly special.
Baking Powder: A tiny extra boost to ensure the cake rises perfectly alongside the self-raising flour.
How to Assemble.
1. Prepare the Oven: Always start by heating your oven to 180C (350F). This ensures a consistent rise for your beautiful cake.
2. Cream the Mixture: Whisk the butter and sugar together until pale. Gradually add the eggs and fold in the dry ingredients.
3. Add the Apples: Gently fold in the peeled and diced apples. Do not overmix, or the cake might become tough.
4. The Swirl Step: Put half the batter in the tin. Add swirls of lemon curd, then cover with the rest.
5. Bake to Perfection: Bake until a skewer comes out clean. If you like fruity cakes, check out our Mary Berry Blueberry Traybake Recipe for more inspiration.
Recipe Success Tips.
➡️ Use room temperature eggs to prevent the cake batter from curdling during the mixing process.
➡️ Cut your apple pieces small so they stay suspended throughout the cake while it bakes.
➡️ Don’t over-stir the lemon curd, as you want lovely ribbons rather than a blended mess.
➡️ Test for doneness using a thin skewer inserted right into the center of the cake.
How To Store Leftover
Keep your cake in an airtight container at room temperature for two days. For longer storage, keep it in the fridge for up to five days.
You can also freeze individual slices wrapped in plastic for one month. Just let them thaw on your counter before eating them with Pink Coconut Iced Latte Recipe.
FAQs about Mary Berry Apple And Lemon Curd Cake
Can I use jarred lemon curd? Yes, store-bought lemon curd works perfectly fine for this recipe. It saves time and provides a consistent flavor profile that balances the sweet apples nicely.
Which apples work best? Use firm, sweet-tart eating apples like Braeburn or Honeycrisp. These hold their shape well during the baking process and provide a nice texture to the sponge.
Is this cake suitable for beginners? Absolutely, this is one of the easiest fruit cakes to make. Follow the instructions carefully and you will get a professional result every single time.
Nutritions
| Calories | 320 kcal |
| Fat | 14g |
| Carbohydrates | 45g |
| Protein | 4g |
Conclusion
This cake is a wonderful treat for any occasion. It is simple to bake and always tastes amazing.
We hope you enjoy baking this classic dessert soon. Share a slice with your favorite people today!
Mary Berry Apple And Lemon Curd Cake Recipe
Ingredients
- 225 g Softened Butter
- 225 g Caster Sugar
- 225 g Self-raising Flour
- 4 Large Eggs
- 2 Eating Apples Peeled and diced
- 150 g Lemon Curd
- 1 tsp Baking Powder
Instructions
- Preheat your oven to 180C or 350F.
- Grease and line your round cake tin with parchment paper.
- Beat the butter and sugar until light and fluffy.
- Add eggs one at a time with a spoonful of flour.
- Fold in the rest of the flour and the baking powder.
- Gently stir in the diced apple pieces.
- Spread half the cake batter into the prepared tin.
- Swirl half of the lemon curd over the batter layer.
- Top with remaining batter and swirl remaining curd on top.
- Bake for 45 minutes until golden and firm to touch.