Mary Berry Apple And Lemon Sandwich Cake Recipe [Tips & Tricks]

If you’re looking for a showstopper dessert that’s easy to make and full of flavor, you absolutely need to try Mary Berry’s apple and lemon sandwich cake. This delightful cake combines the tangy zing of fresh lemon with the sweet, comforting taste of apples, creating a perfect balance of flavors.

The light, fluffy texture of the sponge paired with a smooth, zesty filling makes it a treat that will impress anyone. Whether it’s for a special occasion or just a lovely afternoon tea, this cake is a real crowd-pleaser!.

Mary Berry Apple And Lemon Sandwich Cake Recipe

Ingredients Needed

To create Mary Berry’s Apple and Lemon Sandwich Cake, you’ll need a balanced mix of ingredients that come together in a harmonious combination of sweetness and tartness. Each component is key to achieving the cake’s light, fluffy texture and fresh, zesty flavor. Here’s a breakdown of the ingredients:

For The Cake

1. Self-Raising Flour – 225g (8 oz): This flour is essential to give the cake its rise without needing to add extra leavening agents like baking powder. It’s what makes the cake light and airy.
2. Butter – 225g (8 oz): Softened butter ensures the cake batter is smooth and creamy, contributing to a rich and moist crumb.
3. Caster Sugar – 225g (8 oz): This fine sugar dissolves easily in the batter, resulting in a soft texture and a slight sweetness that complements the tangy lemon and apple.
4. Large Eggs – 4: Eggs bind the ingredients together, add moisture, and provide structure to the cake, ensuring it holds up as a sandwich.
5. Ground Almonds – 50g (1.75 oz): Ground almonds add a nutty flavor and additional moisture to the cake, enhancing its texture.
6. Baking Powder – 1 tsp: A pinch of baking powder helps ensure that the cake rises beautifully and doesn’t become too dense.
7. Lemon Zest – 1 lemon: The zest of one lemon infuses the batter with a fresh, citrusy fragrance that provides the perfect balance to the sweetness of the cake.
8. Apple – 1 medium-sized cooking apple (such as Bramley), peeled and grated: The grated apple not only gives the cake moisture but also a slight tang that complements the lemon and adds a subtle texture.
9. Milk – 1-2 tbsp: A small amount of milk is added to adjust the consistency of the batter if necessary, ensuring it has a smooth, pourable texture.

For The Filling

1. Double Cream – 300ml (10 fl oz): Rich and indulgent, double cream provides a luscious filling that contrasts beautifully with the light sponge.
2. Icing Sugar – 1-2 tbsp: A light dusting of icing sugar adds sweetness to the cream, making it the perfect base for a decadent filling.
3. Lemon Juice – 1 tbsp: The lemon juice enhances the tangy, zesty flavor of the cream, tying the whole cake together with its citrusy sharpness.
4. Grated Apple – 1 small apple (for the filling): Grated apple is also used in the filling to bring in that fresh fruit flavor that pairs so well with the cream.

For The Decoration

1. Icing Sugar – For dusting: A final dusting of icing sugar over the top of the finished cake adds a delicate touch and a hint of sweetness that visually elevates the cake.

Equipment Needed

When it comes to equipment, you’ll need a few basic tools to bring this cake together. Here’s what you’ll need:

1. Two 20cm (8-inch) Round Cake Tins – These will form the sandwich layers. Make sure the tins are greased and lined with parchment paper to ensure the cake doesn’t stick.
2. Electric Mixer or Stand Mixer – To make the cake batter effortlessly light and fluffy, an electric mixer or stand mixer is your best bet. This helps to beat the butter and sugar together to perfection and incorporates the eggs and dry ingredients evenly.
3. Grater – A box grater is needed to grate the apple and lemon zest finely. This ensures the fruit pieces are small enough to blend seamlessly into the batter and filling.
4. Mixing Bowls – At least two, one for the dry ingredients and one for the wet ingredients. A large bowl is needed for the cake batter, and a medium-sized bowl for whipping the cream.
5. Spatula – For folding in ingredients like the grated apple, ground almonds, and the flour mixture. A silicone spatula works best for scraping the sides of bowls and ensuring everything is incorporated evenly.
6. Whisk – A hand whisk or electric whisk to beat the double cream to soft peaks for the filling. Whisking the cream properly is key to achieving the right consistency for spreading and layering.
7. Sifter or Fine Mesh Strainer – Used for sifting the icing sugar over the top of the cake for decoration, ensuring it’s applied lightly and evenly.

How To Make Mary Berry’s Apple And Lemon Sandwich Cake

Step 1: Prepare The Cake Tins

Start by greasing the two cake tins and lining the base and sides with parchment paper. This will help the cake layers come out smoothly once baked.

Step 2: Make The Cake Batter

In a large bowl, beat together the softened butter and caster sugar using an electric mixer on medium speed. You want to achieve a light, creamy texture.

Add the eggs, one at a time, beating well after each addition to prevent curdling. Mix in the lemon zest, grated apple, and ground almonds.

In a separate bowl, sift together the self-raising flour and baking powder. Gradually fold the dry ingredients into the wet mixture, alternating with the milk. You want a smooth, slightly thick batter that can be spooned into the cake tins.

Step 3: Bake The Cake

Divide the batter evenly between the two prepared tins, smoothing the tops with a spatula. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes or until the cakes are golden and a skewer inserted into the center comes out clean.

Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare The Cream Filling

While the cake layers are cooling, whip the double cream with a hand whisk or stand mixer until soft peaks form. Add the icing sugar and lemon juice to the whipped cream, continuing to whisk until it reaches a thick, spreadable consistency.

Step 5: Assemble The Cake

Once the cakes have completely cooled, place one cake layer on a serving plate. Spread a generous amount of lemon-flavored whipped cream on top, followed by a scattering of grated apple. Place the second cake layer on top and press down gently.

Step 6: Decorate

Dust the top of the cake with a light sprinkle of icing sugar to add a finishing touch. For extra decoration, you can add thin lemon slices or more grated apple on top for visual appeal.

Expert Tips

1. Use Room Temperature Ingredients: For the best results, ensure that your butter, eggs, and cream are all at room temperature before you start. This helps the ingredients combine more smoothly, creating a lighter batter and better-textured cake.

2. Don’t Overmix: When incorporating the dry ingredients, be gentle. Overmixing can lead to a dense cake. Fold everything together until just combined.

3. Choosing the Right Apple: A tart cooking apple like Bramley works best for this cake, as its tangy flavor cuts through the sweetness of the sponge and cream. Avoid overly sweet apples, as they can make the cake too rich.

4. Grate the Apple Finely: For the best texture, ensure that the apple is grated finely. Larger pieces might make the cake soggy or affect its structure. The finer the apple, the more it will seamlessly blend into the batter and cream.

5. Chill the Cream: To help the cream whip faster and hold its shape, chill the bowl and beaters before whipping. Cold cream whips better, resulting in a firmer filling.

6. Double the Layers: If you want a more indulgent cake, consider doubling the filling layer and making the sandwich cake even richer. It’s not traditional, but it can be a fun twist.

Mary Berry’s Apple and Lemon Sandwich Cake is a perfect treat for any occasion, offering a delightful balance of tangy fruit, zesty lemon, and rich, creamy filling. The cake itself is light and moist, with the addition of grated apple and ground almonds giving it a wonderful texture.

Whether you’re serving it at a family gathering, a birthday celebration, or a special afternoon tea, this cake is sure to impress. With its bright, fresh flavors and the decadent cream filling, it’s a recipe that’s as delicious as it is elegant.

With a few expert tips to guide you, this cake is within reach for both novice bakers and seasoned pros alike. So gather your ingredients, preheat the oven, and get ready to enjoy a slice of homemade heaven!.

Easy Recipe Variations For Mary Berry’s Apple And Lemon Sandwich Cake

Mary Berry’s Apple and Lemon Sandwich Cake is a delightful, light, and zesty dessert that is perfect for any occasion. While the original recipe itself is delicious, there are many easy and creative variations you can try to personalize this cake to suit your tastes or to bring out new flavors. Here are some of the best ways to modify and elevate the basic recipe:

1. Add Spices for Extra Flavor

   While the classic recipe brings together the refreshing zing of lemon and the sweetness of apples, you can introduce additional spices for complexity. Ground cinnamon or nutmeg complements the apples beautifully, infusing the cake with warmth. A pinch of ground ginger could also provide a nice kick, adding a bit of spice to balance the sweetness.

2. Incorporate a Layer of Compote or Jam

   A quick way to enhance the apple flavor is by adding a thin layer of apple compote or a tart apple jam between the cake layers. This will intensify the apple taste and give the cake a moist, fruit-filled surprise. You can also experiment with other fruit jams, such as rhubarb or raspberry, for a unique twist.

3. Switch the Apple Variety

   The type of apple you use can make a big difference in the overall taste and texture of your cake. For a firmer, more tart flavor, go for Granny Smith apples.

   If you prefer a sweeter and softer texture, try using Royal Gala or Fuji apples. This can add a new dynamic to the cake and may even create a more interesting flavor profile.

4. Use a Different Frosting or Filling

   The standard frosting for Mary Berry’s cake is usually a simple buttercream or cream cheese frosting. For a more indulgent treat, consider making a lemon mascarpone filling for a richer, creamier bite. Alternatively, a lemon curd filling would make for a tangier, more vibrant flavor that plays off the lemon zest in the cake.

5. Add Nuts or Seeds for Crunch

   If you like a bit of crunch in your cakes, consider incorporating chopped walnuts, almonds, or hazelnuts into the batter or sprinkling them on top of the frosting. Not only will this provide a delightful texture contrast, but the nuts will also complement the apples and lemon. For an even more unique touch, try adding sunflower or pumpkin seeds for a more earthy flavor.

6. Make It Gluten-Free or Dairy-Free

   For those with dietary restrictions, making Mary Berry’s Apple and Lemon Sandwich Cake gluten-free or dairy-free is relatively easy. You can swap the flour for a gluten-free blend, and use dairy-free butter and milk to replace the standard ingredients. For an egg-free version, consider using a flaxseed egg replacement or applesauce as a binder.

7. Decorate with Candied Fruit or Edible Flowers

   For a sophisticated touch, try decorating the top of the cake with candied lemon slices or even edible flowers. This will not only enhance the visual appeal of your dessert but also add a subtle layer of flavor. Candied ginger or zest can also make an eye-catching and tasty topping.

Best Practices To Store Leftovers

Storing leftovers properly ensures that your Mary Berry’s Apple and Lemon Sandwich Cake stays fresh and moist for several days, preserving its flavor and texture. Here are the best practices for storing your cake:

1. Room Temperature Storage

   If you plan to consume the leftover cake within two days, storing it at room temperature is perfectly fine. Simply cover the cake with an airtight container or wrap it in plastic wrap to keep it from drying out. Avoid leaving it uncovered, as the cake may become stale and lose its soft, spongy texture.

2. Refrigeration

   If you’re not planning on finishing the cake within a couple of days, refrigeration is the best way to store it for extended freshness. Due to the cream cheese or buttercream frosting, refrigerating the cake will help maintain its structural integrity.

   Wrap the cake tightly in plastic wrap, and place it in an airtight container to protect it from absorbing any odors from other foods in the fridge. When you’re ready to eat it, let it sit at room temperature for 15-20 minutes to bring back its softness.

3. Freezing

   Freezing is a great option if you want to keep the cake for a longer period. Begin by cutting the cake into individual slices so that you can easily thaw just what you need.

   Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to enjoy a slice, simply remove it from the freezer and allow it to thaw in the fridge or at room temperature. For best results, consume frozen slices within three months.

4. Frosting Considerations

   If your cake has a buttercream or cream cheese frosting, you can freeze the entire cake with the frosting on top. However, be mindful that the texture of the frosting may change once it’s thawed, and it may lose some of its initial fluffiness. If you plan on storing the cake with the frosting, consider adding a thin layer of plastic wrap on top of the frosting to prevent freezer burn.

5. Preventing Dryness

   One common issue with leftover cakes is dryness. To prevent this, consider brushing the cake layers with a simple sugar syrup or lemon glaze before storing. This will help lock in moisture and keep the cake fresh for a longer period.

What Goes Well With Apple And Lemon Sandwich Cake

Apple and lemon are such complementary flavors that they pair beautifully with a variety of beverages and accompaniments. Whether you’re serving this cake for afternoon tea or as a dessert at a dinner party, here are some ideas for what to serve alongside it:

1. Tea

   The most classic pairing with a fruit-based cake like Apple and Lemon Sandwich Cake is a good cup of tea. For a lighter, more delicate pairing, choose a white tea or green tea. The subtle notes of these teas will not overpower the fruitiness of the cake. If you prefer something stronger, opt for a traditional Earl Grey or English Breakfast tea. Their slightly robust flavors complement the tangy lemon and sweet apple beautifully.

2. Coffee

   For coffee lovers, a well-brewed cup of coffee is another excellent pairing with this cake. A medium roast Americano or latte offers the right balance of smoothness without overwhelming the fresh, fruity flavors of the cake. If you want a bolder contrast, a cappuccino or espresso works well to cut through the richness of the frosting.

3. Whipped Cream or Custard

   A dollop of lightly sweetened whipped cream adds an indulgent touch to the cake. Alternatively, a rich and creamy custard sauce brings a comforting warmth that balances the cake’s light texture. A lemon curd also makes for a delightful addition, as its tartness can enhance the citrus notes in the cake.

4. Fresh Fruit

   To complement the apple and lemon flavors, consider serving the cake with fresh seasonal fruits. Berries, such as strawberries, raspberries, or blueberries, provide a refreshing contrast to the richness of the cake. You could also serve the cake with thinly sliced apples or citrus fruits like oranges for an added burst of freshness.

5. Ice Cream

   For a more indulgent dessert experience, serve the cake with a scoop of vanilla or lemon ice cream. The creamy, cold texture pairs wonderfully with the soft, spongy cake, and the lemon ice cream will enhance the citrus element. If you’re feeling adventurous, try pairing the cake with cinnamon ice cream, which will add an extra layer of warmth and spice to the dessert.

6. Sparkling Wine or Cider

   If you’re serving the cake for a special occasion or celebration, a glass of sparkling wine or hard cider can elevate the dessert experience. The light, bubbly nature of these drinks pairs well with the cake’s airy texture, and their natural acidity complements the tangy lemon.

Conclusion

Mary Berry’s Apple and Lemon Sandwich Cake is a delightful combination of fresh flavors, and its versatility makes it perfect for a variety of occasions. Whether you stick to the traditional recipe or experiment with variations such as adding spices, changing the frosting, or using different types of apples, this cake is bound to be a crowd-pleaser.

By following best practices for storing leftovers, you can ensure the cake stays fresh for several days, and when you pair it with tea, coffee, or a scoop of ice cream, the dessert experience becomes even more memorable. With its balance of sweetness, tang, and lightness, this cake is a perfect addition to any dessert table and offers endless possibilities for customization and enjoyment.

FAQs

What Ingredients Do I Need For Mary Berry’s Apple And Lemon Sandwich Cake?

To make Mary Berry’s apple and lemon sandwich cake, you’ll need the following ingredients: self-raising flour, caster sugar, butter, eggs, a lemon (zest and juice), an apple (peeled and grated), baking powder, and a pinch of salt. For the filling, you’ll need lemon curd, double cream, and icing sugar.

Can I Use A Different Type Of Flour In Mary Berry’s Apple And Lemon Sandwich Cake Recipe?

The recipe calls for self-raising flour, which helps the cake rise. If you don’t have self-raising flour, you can substitute it with plain flour and add 2 teaspoons of baking powder for every 225g of flour. However, self-raising flour is recommended for the best results.

How Do I Prepare The Apples For Mary Berry’s Apple And Lemon Sandwich Cake?

For the cake, you’ll need to peel and grate the apple. Once grated, you can gently squeeze out any excess moisture with a clean cloth or paper towel to prevent the cake from becoming too wet.

How Long Does It Take To Bake Mary Berry’s Apple And Lemon Sandwich Cake?

The baking time for Mary Berry’s apple and lemon sandwich cake is around 20-25 minutes at 180°C (160°C fan) or 350°F (325°F fan). However, the baking time may vary slightly depending on your oven, so it’s a good idea to check the cake with a skewer or toothpick to ensure it comes out clean.

Can I Use A Different Fruit In Place Of The Apple In This Recipe?

Yes, you can swap the apple for other fruits like pears or even grated carrots for a twist. However, apples work particularly well as they add both moisture and a subtle sweetness that complements the lemon flavor.

What Is The Best Way To Store Mary Berry’s Apple And Lemon Sandwich Cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, you can place it in the fridge for up to 5 days, but make sure to bring it back to room temperature before serving for the best texture.

Can I Make Mary Berry’s Apple And Lemon Sandwich Cake Ahead Of Time?

Yes, this cake can be made ahead of time. You can bake the sponge layers a day before and store them in an airtight container. Assemble the cake with the lemon curd and whipped cream just before serving to ensure the filling stays fresh.

How Do I Make The Lemon Cream Filling For The Sandwich Cake?

To make the filling, whip double cream with some icing sugar until it forms soft peaks. Then, fold in lemon curd to achieve a smooth, creamy consistency. Adjust the amount of lemon curd depending on how tangy you want the filling to be.

Can I Freeze Mary Berry’s Apple And Lemon Sandwich Cake?

Yes, you can freeze the cake layers (without the filling) for up to 3 months. Wrap the layers in plastic wrap and foil before freezing. When ready to serve, thaw the layers at room temperature, then add the lemon curd and whipped cream filling.

What Should I Do If My Apple And Lemon Sandwich Cake Turns Out Too Dry?

If your cake is too dry, it could be due to overmixing the batter or overbaking. To avoid this, mix the ingredients just until combined and keep an eye on the cake in the oven to prevent overbaking. Adding a little extra grated apple or a bit of milk can help moisten the cake if needed.