Mary Berry Apple And Lemon Curd Cake​ Recipe

This zesty Mary Berry Apple And Lemon Curd Cake is made with self-rising flour, butter, sugar, eggs, grated eating apples, and a generous, tangy layer of lemon curd. This recipe creates a beautifully moist apple sponge cake with a surprise bright and tangy filling, offering a delightful twist on a classic. It’s perfect for a spring or summer afternoon tea, makes a lovely cake for a special occasion, and serves 8 people.

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Mary Berry Apple And Lemon Curd Cake Ingredients

For the Apple Sponges:

• 225g (8 oz) very soft butter, plus extra for greasing
• 225g (8 oz) caster sugar
• 4 large eggs, beaten
• 275g (10 oz) self-rising flour
• 2 level tsp baking powder
• 2 eating apples (like Granny Smith or Braeburn), peeled, cored, and coarsely grated

For the Filling and Topping:

• 5-6 tbsp good quality lemon curd
• Icing sugar, for dusting

How To Make Mary Berry Apple And Lemon Curd Cake

1. Preheat the oven and prepare the tins: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease two 20cm (8in) round sandwich tins and line the bases with baking parchment.
2. Make the cake batter: In a large bowl, place the softened butter, caster sugar, beaten eggs, self-rising flour, and baking powder. Use an electric mixer or a wooden spoon to beat all the ingredients together for about 2 minutes until smooth and creamy.
3. Fold in the apples: Add the coarsely grated apples to the bowl. Use a large spatula to gently fold them into the cake batter until they are evenly distributed.
4. Bake the sponges: Divide the mixture evenly between the two prepared tins and level the surfaces with a spatula. Bake in the preheated oven for 25-30 minutes, or until the cakes are golden, well-risen, and spring back when pressed gently in the center.
5. Cool the cakes: Leave the cakes to cool in their tins for 5 minutes before carefully turning them out onto a wire rack to cool completely.
6. Assemble the cake: Once the sponges are completely cool, place one cake layer on a serving plate. Spread the lemon curd evenly over the top, going almost to the edges. Place the second sponge on top and press down gently.
7. Finish and serve: Just before serving, lightly dust the top of the cake with icing sugar.

Recipe Tips

• Use Good Quality Lemon Curd: The lemon curd is the star of the filling, so using a good quality, tangy curd will make all the difference to the final taste. Of course, homemade lemon curd would be even better!
• Grate the Apples: Grating the apples instead of chopping them ensures they are finely distributed throughout the sponge. This creates a wonderfully even, moist texture without any large, heavy chunks of fruit.
• Squeeze Excess Moisture from Apples: To prevent the cake batter from becoming too wet, gently squeeze the grated apple in your hands or press it against a sieve to remove some of the excess juice before folding it in.
• Ensure Cakes are Completely Cool: You must wait until the sponges are fully cooled before adding the filling. If they are even slightly warm, the lemon curd will melt and ooze out from between the layers.

What To Serve Apple And Lemon Curd Cake

This beautiful sandwich cake needs very little accompaniment. It is perfect served with a cup of a classic tea like Earl Grey or English Breakfast. For a simple dessert after a meal, a dollop of thick crème fraîche or natural yogurt would be a lovely addition, as their tanginess would complement the lemon curd perfectly.

How To Store Apple And Lemon Curd Cake Leftovers

• Store: Because of the lemon curd filling, this cake is best stored in an airtight container in a cool place or in the refrigerator. It will keep well for up to 3 days. Allow it to come to room temperature before serving for the best flavor.
• Freeze: For best results, freeze the apple sponges before assembling. Once completely cool, wrap each sponge individually in plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw at room temperature, then fill with lemon curd and dust with icing sugar before serving.

Mary Berry Apple And Lemon Curd Cake Nutrition Facts

• Serving Size: 1 slice (1/8th of cake)
• Calories: 490 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 135mg
• Sodium: 430mg
• Total Carbohydrate: 61g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 7g

Frequently Asked Questions

• What are the best apples for this cake? Firm apples with a good balance of sweet and tart flavors are best. Eating apples like Braeburn or Cox are great choices. For a more pronounced tangy flavor to match the lemon, Granny Smith apples work wonderfully.
• Can I use a different filling? Certainly. If you’re not a fan of lemon curd, this apple cake would also be delicious filled with raspberry jam, a simple vanilla buttercream, or even a cream cheese frosting.
• Can I make this as one single cake? Yes, you could bake the batter in a single 23cm (9in) deep cake tin. You will need to increase the baking time to 50-60 minutes. You could then spread the lemon curd on top of the cooled cake like a frosting.
• Could I add lemon zest to the cake batter? Absolutely! For an extra layer of citrus flavor, you can add the finely grated zest of one lemon to the cake batter when you combine all the other ingredients.

Try More Recipes:

• Mary Berry​ Apple And Walnut Cake Recipe
• Mary Berry​ Bramley Apple Cake Recipe
• Mary Berry​ Swedish Apple Cake Recipe