Recipe 1
This is a classic apple cake recipe from the queen of cakes herself, Mary Berry. It’s incredibly moist and flavourful and is sure to become a family favourite. Serve it with cream or custard for a delicious dessert or enjoy a slice with your afternoon cup of tea.
Ingredients
- 225g (8oz) self-raising flour
- 225g (8oz) caster sugar
- 225g (8oz) softened butter
- 4 eggs, beaten
- 2 tsp baking powder
- 2 tsp ground cinnamon
- Finely grated zest of 1 lemon
- 4-5 cooking apples, peeled, cored and chopped into small cubes
Instructions
- Preheat the oven to 170°C/150°C fan/Gas mark 3.
- Grease and line a 20cm (8 inch) round cake tin.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs a little at a time until thoroughly combined.
- Sift the flour, baking powder, cinnamon and lemon zest into the mixture and fold in until just combined.
- Stir in the chopped apples.
- Spoon the mixture into the prepared tin and level the top.
- Bake for 1-1½ hours or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information
Per serving : Calories: 285, Fat: 13.2g, Saturated fat: 7.9g, Carbohydrates: 39.3g, Sugar: 22.3g, Protein: 4.3g, Fibre: 0.9g, Salt: 0.6g
Tips
- This cake can be served warm or cold.
- You can add sultanas or raisins to the cake mixture for an extra burst of sweetness.
- You can also add a tablespoon of orange juice to the mixture to give it a hint of citrus.
Notes
This cake will keep for up to 4 days in an airtight container.
Serving Suggestions
Serve with cream or custard, or enjoy a slice with your afternoon cup of tea.
Frequently Asked Questions
- Q: How long will this cake keep for?
- A: This cake will keep for up to 4 days in an airtight container.
- Q: Can I add extra ingredients to the cake mixture?
- A: Yes, you can add sultanas, raisins or a tablespoon of orange juice to the mixture for extra flavour.
Recipe 2
This is another delicious apple cake recipe from Mary Berry. This one is made with a range of spices for a warming, comforting flavour. It’s perfect for an autumnal treat and is sure to be a hit with the whole family.
Ingredients
- 225g (8oz) self-raising flour
- 225g (8oz) caster sugar
- 225g (8oz) softened butter
- 4 eggs, beaten
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- Finely grated zest of 1 lemon
- 4-5 cooking apples, peeled, cored and chopped into small cubes
Instructions
- Preheat the oven to 170°C/150°C fan/Gas mark 3.
- Grease and line a 20cm (8 inch) round cake tin.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs a little at a time until thoroughly combined.
- Sift the flour, baking powder, cinnamon, ginger, nutmeg, allspice and lemon zest into the mixture and fold in until just combined.
- Stir in the chopped apples.
- Spoon the mixture into the prepared tin and level the top.
- Bake for 1-1½ hours or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Nutritional Information
Per serving : Calories: 285, Fat: 13.2g, Saturated fat: 7.9g, Carbohydrates: 39.3g, Sugar: 22.3g, Protein: 4.3g, Fibre: 0.9g, Salt: 0.6g
Tips
- This cake can be served warm or cold.
- You can add sultanas or raisins to the cake mixture for an extra burst of sweetness.
- You can also add a tablespoon of orange juice to the mixture to give it a hint of citrus.
Notes
This cake will keep for up to 4 days in an airtight container.
Serving Suggestions
Serve with cream or custard, or enjoy a slice with your afternoon cup of tea.
Frequently Asked Questions
- Q: How long will this cake keep for?
- A: This cake will keep for up to 4 days in an airtight container.
- Q: Can I add extra ingredients to the cake mixture?
- A: Yes, you can add sultanas, raisins or a tablespoon of orange juice to the mixture for extra flavour.