Mary Berry, the undisputed queen of British baking, is famous for her no-fuss yet exquisite recipes. Her Apple and Lemon Sandwich Cake is a delightful twist on the traditional Victoria sponge. Imagine two layers of light, buttery sponge infused with bright lemon zest, sandwiching a layer of tender apples and perhaps a touch of lemon curd or icing for extra punch.
What makes this cake particularly captivating is its interplay of textures and flavors-the soft sponge, the ever-so-slightly tart apple pieces (often Bramley or cooking apples), and the citrusy zing that lifts the whole experience. It’s rustic yet refined, perfect for afternoon tea or a weekend bake when you want to impress with minimal fuss.
Mary Berry’s Apple And Lemon Sandwich Cake Recipe
Ingredients Needed
Here’s what you’ll need to recreate Mary Berry’s Apple and Lemon Sandwich Cake. The ingredients are straightforward, but the magic is in how they come together.
For The Cake
- 225g (8 oz) baking spread or unsalted butter, softened
- 225g (8 oz) caster sugar
- 275g (10 oz) self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 2 eating apples, peeled, cored, and grated (e.g., Granny Smith or Braeburn)
- Zest of 1 lemon
For The Filling (optional But Recommended)
- Lemon curd or apple compote for spreading between the layers
- Icing sugar, for dusting
🍋 Note: Some versions include a light lemon drizzle or icing made with lemon juice and icing sugar for an extra zing on top!
Equipment Needed
Gather your tools before you begin-this makes the whole process smoother and more enjoyable.
- Two 20cm (8-inch) round sandwich tins, greased and lined
- Mixing bowl
- Hand or stand mixer (or a sturdy wooden spoon and strong arms!)
- Spatula
- Fine grater or zester for the lemon
- Grater for the apples
- Cooling rack
- Sieve, if you’re dusting icing sugar
- Cake tester or skewer
Instructions To Make Mary Berry’s Apple And Lemon Sandwich Cake
Now the fun part-baking! This is a classic all-in-one method, which means everything (except the apples and lemon zest) gets mixed together at once. Simple, fast, and foolproof.
Step 1: Preheat And Prepare
Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line your sandwich tins with parchment paper to prevent sticking.
Step 2: All-In-One Mixing
In your large mixing bowl, add:
- Baking spread or butter
- Caster sugar
- Self-raising flour
- Baking powder
- Eggs
Mix everything together until smooth and well combined. You’re aiming for a creamy, light batter. If using an electric mixer, this should take about 1-2 minutes on medium speed.
Step 3: Add Flavor
Fold in the grated apples and lemon zest gently with a spatula. The apples add moisture and texture, while the lemon zest brings that uplifting citrus aroma.
Step 4: Divide And Bake
Evenly divide the batter between your prepared cake tins and smooth the tops. Bake in the center of the oven for 25-30 minutes, or until the cakes are golden brown and a skewer comes out clean.
Step 5: Cool And Fill
Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely. Once cool, spread lemon curd or your chosen filling over one cake layer, then sandwich the other layer on top.
Step 6: The Final Touch
Dust the top of your cake with icing sugar using a sieve for a delicate, snow-like finish. If desired, drizzle a simple icing made from lemon juice and icing sugar for a zesty glaze.
Tips And Tricks
- Use eating apples: Avoid cooking apples like Bramley unless you adjust the sweetness. Eating apples hold their texture and add natural sweetness.
- Grate apples last: Apples brown quickly. To prevent this, grate them just before folding into the batter, or toss them lightly with lemon juice.
- Don’t overmix: After adding the apples and zest, mix only until combined to keep your cake light.
- Line your tins properly: This helps avoid sticking and ensures your cakes release easily.
- Chill before slicing: If your cake seems too soft, refrigerate it briefly before slicing-it firms up nicely and slices cleanly.
- Add texture: For a crunch, a tablespoon of flaked almonds on top before baking adds visual and textural appeal.
Mary Berry’s Apple and Lemon Sandwich Cake is a celebration of simple ingredients transformed into something exceptional. It’s that kind of bake that’s both comforting and elegant-a true reflection of Mary’s style. With its tender crumb, juicy apple flecks, and sunny citrus zing, this cake is a surefire hit whether you’re serving it with tea, at a picnic, or as the sweet finish to a Sunday lunch.
So grab your apron, preheat that oven, and let your kitchen be filled with the irresistible aroma of lemon and apples. Once you make it, this cake will become a staple in your repertoire-classic, satisfying, and just a little bit special.
Easy Recipe Variations For Mary Berry’s Apple And Lemon Sandwich Cake
Mary Berry’s original recipe is already a masterpiece – tender sponge layers, finely sliced apples that nestle gently into the batter, and a punchy lemon icing that ties everything together with a delightful zing. But the beauty of baking is in the adaptability. With a few thoughtful tweaks, you can create your own personalized versions of this cake without sacrificing its comforting core.
1. Add A Warming Spice Twist
Apples and spices are natural companions. To evoke a cozier, more autumnal feel, consider adding ½ teaspoon each of ground cinnamon and nutmeg to the batter. You could even throw in a pinch of ground cloves or cardamom for deeper complexity. These spices will infuse the sponge with warmth and beautifully complement the tartness of the lemon.
2. Swap The Fruit – Or Add More!
While apples are central, they aren’t the only option. Try incorporating:
- Pears, for a softer, more mellow flavor.
- Rhubarb, for a sharper, more tangy bite.
-
Blueberries, which add moisture and a burst of juiciness.
Or take it up a notch by mixing apples with any of the above – think apple and pear for a subtle sweetness or apple and blackberry for color contrast and flavor depth.
3. Go Nutty
Chopped nuts folded into the batter or sprinkled between the layers can add both texture and richness. Try toasted walnuts, pecans, or even hazelnuts. Just a small handful can provide a satisfying crunch and toasty undertone.
4. Creamy Dreams – Play With The Filling
Traditionally, the cake is sandwiched with a light buttercream or lemon icing. But there’s room to play here:
- Mascarpone mixed with lemon zest makes for a lush, creamy filling.
- For something more decadent, use a lemon curd and whipped cream combo – sweet, tangy, and cloud-like.
- Or try Greek yogurt sweetened with honey and lemon, for a tangy yet lighter touch.
5. Gluten-Free Or Vegan Options
For gluten-free bakers, simply swap self-raising flour with a good-quality gluten-free alternative and a touch of xanthan gum. To make it vegan, use a plant-based butter, flaxseed ‘eggs’ (1 tbsp flaxseed meal + 3 tbsp water per egg), and a dairy-free yogurt or cream alternative for the filling.
Storing Leftovers
Even though this cake tends to vanish quickly, if you do find yourself with leftovers, proper storage will keep it delicious for days.
1. Room Temperature Storage
If your kitchen is cool and the cake doesn’t have a perishable filling like whipped cream, you can keep it in an airtight container at room temperature for up to 2 days. It’s best to place parchment paper between the layers if storing slices individually.
2. Refrigeration
If your cake has fresh cream, mascarpone, or yogurt-based fillings, pop it into the fridge. Store it in an airtight cake box or wrap it in plastic wrap and foil. It will last up to 4 days, though the sponge may firm up slightly. Bring it to room temperature before serving to revive the texture and flavor.
3. Freezing
Yes, this cake freezes well! Here’s how to do it:
- Freeze the sponge layers before assembling for best results. Wrap each layer tightly in cling film and foil, then freeze for up to 3 months.
- For fully assembled cake: slice it, wrap each piece individually, and freeze. Defrost at room temperature, and enjoy with fresh icing or cream to bring it back to life.
What To Eat With Mary Berry’s Apple And Lemon Sandwich Cake?
As much as this cake can shine on its own, pairing it thoughtfully can turn a simple slice into an elevated experience.
1. The Perfect Cup Of Tea
This cake was practically made to go with tea. Think:
- Earl Grey, with its citrusy bergamot notes, enhances the lemony brightness.
- Chamomile, for a soft, floral complement.
- Or a bold English Breakfast, to cut through the sweetness and reset the palate between bites.
2. Fresh Berries
Serve your slice with a scattering of fresh raspberries, blueberries, or strawberries for color, texture, and an extra punch of tartness. These balance out the sweetness and add a lovely freshness to the plate.
3. Crème Fraîche Or Greek Yogurt
A spoonful of lightly sweetened crème fraîche or thick Greek yogurt alongside your cake slice offers a tangy counterpoint that elevates each mouthful. You could even flavor it with a drop of vanilla or a dash of lemon zest for extra flair.
4. Light Dessert Wine Or Cider
For a special occasion, serve this cake with a glass of sparkling apple cider or a light Moscato d’Asti. The natural fruitiness and bubbles work beautifully with the citrus-apple flavors and feel festive without being overpowering.
Conclusion
Mary Berry’s Apple and Lemon Sandwich Cake is a shining example of how simple ingredients, when treated with care, can create something truly memorable. It’s a cake that invites creativity and warmly welcomes adaptation. Whether you stick to the original recipe or take it on a flavor-filled detour with spices, new fillings, or fruit twists, the heart of the cake – its homey, comforting character – remains ever-present.
It’s a dessert that suits teatime just as beautifully as it does the end of a dinner party. And with the right storage, you can stretch the joy out for days – or months, if you freeze it! So whether you’re baking it for a rainy weekend, a birthday celebration, or just because you feel like indulging in something nostalgic and satisfying, this cake will always rise to the occasion.
FAQs
What Are The Key Ingredients In Mary Berry’s Apple And Lemon Sandwich Cake?
Mary Berry’s apple and lemon sandwich cake requires a selection of fresh ingredients. The key components include self-raising flour, butter, sugar, eggs, and a bit of baking powder to help the cake rise. The addition of grated apples and lemon zest gives the cake a refreshing fruit flavor. For the filling, Mary Berry uses a smooth lemon curd and whipped double cream, which adds a tangy and creamy contrast to the soft and moist cake layers.
Can I Substitute The Apple In Mary Berry’s Apple And Lemon Sandwich Cake?
While apples are central to this recipe, you can make substitutions if needed. A good alternative would be pears, which have a similar texture and moisture content to apples. For a more tropical flavor, you could use finely grated pineapple, though this may alter the overall flavor profile slightly. It’s important to maintain the moisture balance in the cake, so try to use a fruit that adds both flavor and moisture, just like apples.
How Do I Ensure The Apple And Lemon Sandwich Cake Stays Moist?
To keep Mary Berry’s apple and lemon sandwich cake moist, there are several things you can do. Firstly, ensure that the apples are finely grated and not too watery, as excess liquid can affect the cake’s texture. Using room temperature butter and eggs helps achieve a smoother batter. Another tip is not to overbake the cake; check it a few minutes before the recommended time to ensure it’s just set and moist. Finally, once baked, allow the cake layers to cool completely before assembling with the filling to prevent any sogginess.
