This Mary Berry Apple and Lemon Curd Cake is a moist and zesty recipe, which is made with tangy lemon curd and ground almonds. It’s the perfect teatime treat, ready in about an hour and 15 minutes.
Mary Berry Apple and Lemon Curd Cake Ingredients
For the Cake:
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 4 large eggs
- 225g (1 ¾ cups) self-raising flour
- 50g (½ cup) ground almonds
- 2 level teaspoons baking powder
- 4-5 tbsp good quality lemon curd
- 2 firm eating apples (such as Braeburn or Gala)
For the Lemon Glaze:
- 100g (1 cup) icing sugar, sifted
- 2-3 tbsp lemon juice
How To Make Mary Berry Apple and Lemon Curd Cake
- Prep the Oven and Tin: Preheat your oven to 160°C/325°F/Gas 3. Grease a deep 20cm (8in) round loose-bottomed or springform cake tin and line the base with baking parchment.
- Make the Cake Batter: In a large bowl, place the softened butter, caster sugar, eggs, self-raising flour, ground almonds, and baking powder. Using an electric mixer or a wooden spoon, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth.
- Assemble the Layers: Spoon half of the cake batter into the prepared tin and level the surface. Dollop the lemon curd over the batter and gently swirl it with the tip of a knife, being careful not to mix it in completely.
- Add Apples and Bake: Spoon the remaining batter over the top and gently level the surface to cover the curd. Peel, core, and thinly slice the apples, then arrange them in a neat, overlapping circular pattern over the top of the batter. Bake in the preheated oven for 45–55 minutes, or until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool and Glaze: Let the cake cool in the tin for 10 minutes before removing it to a wire rack. While the cake is still warm, whisk the sifted icing sugar with enough lemon juice to make a thick but pourable glaze. Drizzle the glaze over the top of the warm cake and let it set.
Recipe Tips
- What are the best apples for this cake? It’s essential to use a firm eating apple that will hold its shape and look beautiful when sliced on top. Varieties like Braeburn, Gala, or Pink Lady are all excellent choices.
- How do I get a perfect lemon curd swirl? The key is to not overmix it. After spooning the dollops of curd onto the first layer of batter, just use the tip of a knife to gently drag it through the curd once or twice to create a marbled effect.
- Can I make my own lemon curd? Yes, homemade lemon curd is fantastic! However, a good quality store-bought lemon curd is a wonderful time-saver and works perfectly in this recipe.
- Why use ground almonds? The ground almonds are a classic Mary Berry addition that helps to keep the cake wonderfully moist and adds a subtle, rich, nutty flavour to the sponge.
What To Serve With Apple and Lemon Curd Cake
This zesty and fruity cake is perfectly delicious on its own, making it an ideal choice for an afternoon tea or a simple snack. For a dessert, you could serve a slice with:
- A dollop of thick crème fraîche or clotted cream
- A spoonful of Greek yogurt to balance the sweetness
- A simple scoop of good quality vanilla ice cream
How To Store Apple and Lemon Curd Cake
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome. The glaze will help to keep it fresh and moist for up to 3 days.
- Freeze: It’s best to freeze this cake without the glaze. Wrap the completely cooled cake well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature, then make and add the fresh glaze before serving.
Apple and Lemon Curd Cake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 480 kcal
- Carbohydrates: 65g
- Protein: 7g
- Fat: 23g
- Saturated Fat: 13g
- Sugar: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A cake sinking in the middle is usually caused by under-baking, especially with the moist layer of lemon curd in the center. The skewer test is crucial—make sure it comes out completely clean from the very center of the cake before removing it from the oven.
Yes. To substitute, use 225g (1 ¾ cups) of plain flour and add a total of 4 level teaspoons of baking powder to it before mixing with the other ingredients.
Drizzling the glaze over the cake while it is still warm is the classic method for a drizzle cake. This allows some of the glaze to be absorbed into the sponge, making it extra moist, while the rest sets on top.
Try More Recipes:
- Mary Berry Apple and Walnut Cake Recipe
- Mary Berry Bramley Apple Cake Recipe
- Mary Berry Swedish Apple Cake Recipe
Mary Berry Apple and Lemon Curd Cake Recipe
Description
A beautifully moist sponge cake with a surprise layer of tangy lemon curd, studded with ground almonds and topped with decorative sliced apples and a zesty lemon glaze.
Ingredients
Instructions
- Preheat oven to 160°C/325°F and prepare an 8-inch round cake tin.
- Place the butter, sugar, eggs, flour, almonds, and baking powder in a large bowl. Beat with an electric mixer until smooth (“all-in-one” method).
- Spoon half the batter into the tin. Dollop the lemon curd on top and gently swirl.
- Top with the remaining batter and level the surface.
- Arrange thinly sliced apples in an overlapping pattern over the top.
- Bake for 45-55 minutes, until a skewer inserted into the center comes out clean.
- Let cool in the tin for 10 minutes, then turn out onto a wire rack.
- Whisk the icing sugar and lemon juice to make a glaze, and drizzle over the warm cake.
Notes
- The “all-in-one” method is incredibly easy, but be careful not to overmix the batter once it has just come together, as this can make the cake tough.
- Using firm eating apples, like Braeburn or Gala, is essential for a beautiful topping as they will hold their sliced shape during baking.
- For the best results, use room temperature butter and eggs, which will combine more easily for a smoother batter.
- Don’t vigorously mix the lemon curd into the batter; a gentle swirl is all you need to create a distinct, tangy layer within the cake.
