Apple Dessert Cake

You can never go wrong with a Mary Berry recipe. So when I was recently put in charge of preparing dessert for a family meal, I turned straight to Mary for ideas. After reading that her Apple Dessert Cake is ‘remarkably easy,’ I knew this recipe was the one. Plus, the cake has apples in, and apples are one of your five-a-day.

APPLE DESSERT CAKE Apple Dessert Cake

INGREDIENTS
225g self-raising flour, sifted
1 level tsp baking powder
225g caster sugar
2 large eggs
½ tsp almond extract
150g butter, melted
250g cooking apples, peeled and cored (2 apples should be enough)
25g flaked almonds
Sprinkle of icing sugar (optional)

METHOD

1. Preheat the oven to 160C/fan 140C/gas 3. Lightly grease a deep 20cm loose-bottomed cake tin.

2. Mix together the flour, baking powder, caster sugar, eggs, almond extract and melted  butter in a bowl. Mix well and beat for roughly a minute or so.

3. Cut the apples into thick slices.

4. Spread half the cake mixture into the tin. Then place the apples in the centre of the batter, trying your best to keep them in the centre. Cover the apples with the remaining mixture.

5. Sprinkle with the flaked almonds.

6. Bake in the centre of the oven for  1¼ to 1½ hours, until golden and the cake is beginning to come away from the sides of the tin.

7. Sprinkle with icing sugar before serving warm with cream or ice-cream.

Apple Dessert Cake

Enjoy!

– Charlotte x

| Original Recipe Mary Berry Apple Dessert Cake |

| Previous Recipe Christmas Cupcakes |

Lemon Swiss Roll

I’ve always thought a swiss roll would be quite difficult bake but with a few handy hints from Mary Berry, I decided to give the swiss roll a go and was pleasantly pleased with the results. It may not be perfect, but for a first attempt – I’d say it’s not bad!

LEMON SWISS ROLL 

Lemon Swiss Roll

INGREDIENTS
Sponge
3 Medium Eggs
3 oz Golden Caster Sugar
3 oz Self-Raising Flour, Sifted

Filling & Decoration
2 to 3 Spoonfuls of Lemon Curd
Buttercream (Just enough for a thin spread)
Icing Sugar or Golden Caster Sugar (to sprinkle on top)

METHOD 

1. Line a baking tray with greaseproof paper. Preheat the oven to gas mark 6, ensuring the shelves are centre.

2. In a bowl, whisk together the eggs and golden caster sugar until light and pale.

3. Gradually fold in the flour. (Fold the flour in carefully so that the air previously whisked in is not knocked out!)

4. Pour the mixture into the baking tray and bake in the oven for 7 to 10 minutes.

5. Leave to cool for a few moments before transferring the sponge onto either a new piece of greaseproof paper or onto a tea towel. This will allow you to roll the sponge much easier. If using greaseproof paper, you may want to sprinkle a little caster sugar or icing sugar onto it before transferring the cake so that the sugar swirls through the middle and on the outside – this is optional.

6. Cut the edges of the cake using a sharp knife to make the sides a little neater, which will give a tighter roll. Spread a thin layer of buttercream onto the sponge. Then spoon the lemon curd on top and spread evenly. Try to leave a border around the edge so that the filling doesn’t leak when you roll the sponge. Since you only need a small amount of filling, I cheated and used a jar of lemon curd from the supermarket and Betty Crocker Buttercream icing. However, if you wish to make your own, I’ll leave recipes at the end for where you can find these.

7. Before beginning to roll, at the sponge end closest to you, a short way up, cut about half way into the sponge using a sharp knife. Roll the cut edge to begin the rolling process. Use the greaseproof paper or tea towel to keep a tight roll by pulling it away from you.

8. Give a final sprinkle with golden caster sugar or icing sugar.

Lemon Swiss Roll

Lemon Curd Recipe | Buttercream Icing Recipe

Enjoy!

– Charlotte x

|Previous Recipe Apple Crumble|