Apple cake recipe mary berry

Mary Berry's ultimate apple cake — a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting. Shopping list. Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined.

If you are looking for a delicious and easy apple cake recipe, you have come to the right place. In this blog post, I will show you how to make a Dorset apple cake, a traditional British dessert that is moist, spiced, and full of apple chunks. This cake is perfect for any occasion, whether you want to serve it warm with custard or cream or enjoy it cold as a snack. I will also answer some frequently asked questions about this cake, such as how to store it, how to freeze it, and how to adapt it for different dietary needs. By the end of this post, you will be able to make your own Dorset apple cake with confidence and enjoy it with your loved ones.

Apple cake recipe mary berry

So last week, when I volunteered to bring dessert to a family dinner party, I knew I had to find a recipe that was simple and easy to follow. I soon discovered Mary Berry's apple and cinnamon loaf cake recipe, which she describes as "very quick and simple to make" in the recipe description shared by BBC Food. I was excited to try it, especially as I had previously made Berry's apple and almond cake which was delicious. After preheating my fan oven to degrees Celsius around degrees Fahrenheit I measured out the ingredients and peeled, cored, and sliced the apples. As the recipe instructs, I rubbed the flour and butter together until it formed a breadcrumb texture. I then stirred in the sugar and cinnamon. I then added two-and-a-half apples and three eggs to the mixture. I beat everything together until it formed a soft, gooey texture. Although Berry's recipe suggests dividing the mixture between two greased cake tins, I only had one large tin available which worked out fine. After adding the mixture to the tin, I covered it with the remaining apple slices and sprinkled with sugar before placing it in the preheated oven. Berry was correct — this recipe was incredibly simple, and it was probably the easiest recipe I've followed. It took less than an hour to make, not counting the time it took to bake in the oven. The recipe suggests baking for between 35 and 45 minutes, or until golden-brown and having risen well.

It took me a couple of minutes to complete.

Mary Berry's refreshing quick and easy twist on the classic Victorian sandwich cake, blending apples and lemons for a mouthwatering, springy sponge. The ultimate cream sponge cake — the apple makes the cake really moist and the lemon-flavoured cream keeps it fresh-tasting. Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops. Bake in the oven for about 25—30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins. Meanwhile, make the filling.

You can now see me make this cake in a prerecorded video as well! I loved the concept of this. Mary Berry, as many people know, is famous for her appearances on the Great British Bake Off as well as her cookbooks. A lot of what puts people off about baking is how long it takes. Many of these recipes have ingredient lists that are barely a paragraph block long! I spent an afternoon tabbing recipes and was sold.

Apple cake recipe mary berry

Dorset apple cake, a beloved traditional treat hailing from the picturesque county of Dorset in England, offers a delightful fusion of sweet, tender apples and a rich, buttery sponge. This quintessential British dessert, often enjoyed with a dollop of fresh cream or a scoop of ice cream, is a testament to the simplicity and comfort of country baking. Add the flour, sugar, margarine, eggs, milk, and cinnamon in an electric mixer bowl or food processor and mix for 40 seconds. To ensure your Dorset apple cake stays fresh and delicious, follow these storage tips:.

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The birds are allowed to mature slowly and thrive on the natural surroundings of our orchard where they are reared. We can't wait to welcome everyone back to the smallholding next year - look out for more events and workshops coming soon All customer pre-orders are now ready for collection. It's just one week to go until our Open Farm event - have you booked your tickets yet? The beef in the beef box is absolutely delicious - so tender and tasty! With all this dry weather its the perfect time to pick them. Our newest lambs and ewes are off to their new home. Are you looking to start keeping chickens or expand your flock? Shopping list. From green beans to summer squashes, redcurrants to beetroot and freshly dug early potatoes.

So last week, when I volunteered to bring dessert to a family dinner party, I knew I had to find a recipe that was simple and easy to follow. I soon discovered Mary Berry's apple and cinnamon loaf cake recipe, which she describes as "very quick and simple to make" in the recipe description shared by BBC Food. I was excited to try it, especially as I had previously made Berry's apple and almond cake which was delicious.

It was wonderful to welcome over of you to the smallholding through the day. The soft and juicy apples perfectly complemented the crunchy almond topping and the crumbly texture of the cake. Grate the flesh and then discard the skin. I soon discovered Mary Berry's "remarkably easy" apple dessert cake. I was browsing through my wonderful new book with much excitement, like a kid in a sweet shop and was spoiled for choice. To make the recipe, I gathered eight key ingredients. Thank you very much. Available to purchase in g hanks at the farm shop or online. If anyone has any carved Halloween pumpkins that are no longer required please do bring them to the smallholding. Sign me up. Please note that the last date for all Oaktrack Christmas orders is this coming Monday 11th December. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. It's a great recipe for the Autumn which is easy to make, tastes delicious and freezes well too.