This delicious Mary Berry Apple and Sultana Cake is a quick and easy dessert that’s perfect for any occasion. Made with simple, wholesome ingredients like tender apples and sweet sultanas, it features a lovely moist texture and a hint of warm spices. Enjoy it warm with custard or dusted with icing sugar!
Ingredients Needed
- 3 medium apples (peeled, cored, and diced into 3/4cm cubes; about 300-350g)
- 225 g (1 c) butter (melted)
- 220 g (1 c) white sugar
- 50 g (1/4 c) soft brown sugar (loosely packed)
- 2 large or x-large eggs (beaten)
- 1 tsp vanilla extract
- 300 g (2 c) plain all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp nutmeg
- 1/2 tsp fine salt
- 1 c sultanas
- 60 g (1/2 c) walnuts (chopped into small pieces)
How To Make Apple And Sultana Cake
- Preheat the oven: Preheat the oven to 170°C (325°F). Grease a 24cm (9.5in) round springform cake tin and line the base with greaseproof paper.
- Mix wet ingredients: In a large bowl, combine the melted butter, white sugar, and brown sugar. Add the diced apples and vanilla extract, stirring everything together. Finally, add the beaten eggs and mix until combined. Set aside.
- Combine dry ingredients: In another bowl, combine the flour, baking soda, ground cinnamon, mixed spice, nutmeg, and salt. Mix.
- Fold ingredients: Add the dry ingredients to the wet ingredients and gently fold until almost combined. Add the sultanas and walnut pieces, folding until the mixture is fully combined and there are no pockets of flour left.
- Bake the cake: Pour or spoon the batter into the prepared baking tin, spreading it out evenly and smoothing the top. Bake for 50-60 minutes or until a skewer inserted into the center comes out clean. If the cake browns too quickly, cover it with a sheet of tin foil.
- Cool the cake: When ready, remove it from the oven and let it cool in the tin for 10-15 minutes. Then remove it from the tin and turn it out onto a wire cooling rack to cool completely.
- Serve: Dust the cooled cake liberally with sifted icing sugar. It can be served as is or with cream. For a dessert option, serve it warm with custard and ice cream or cream.
Recipe Tips
- Pick the Right Apples: Use firm apples like Granny Smith or Braeburn. Avoid soft apples, as they won’t work well on the cake.
- Mix Gently: When combining the wet and dry ingredients, stir just until they are mixed. Mixing too much can make the cake tough.
- Test for Doneness: Use a skewer to check if the cake is done. It should come out clean. If it’s wet, bake for a few more minutes and check again.
- Cool Completely: Let the cake cool fully on a wire rack before adding icing sugar or serving. This helps the cake taste better.
How To Store Leftovers?
- Refrigerate: First, let the leftover Apple and Sultana Cake cool until it reaches room temperature. Then, place it in an airtight container and store it in the fridge for up to 7 days.
- Freeze: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. The cake can be frozen for up to 3 months. To serve, remove it from the freezer and let it thaw in the fridge overnight before enjoying it.
Nutrition Facts
Serving Size: 1 slice (out of 12 slices)
- Calories: 261
- Total Fat: 14g
- Saturated Fat: 1g
- Cholesterol: 41mg
- Sodium: 152mg
- Potassium: 112mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Pea And Ham Soup
- Mary Berry Chicken Pie With Potato Topping
- Mary Berry Condensed Milk Ice Cream
- Mary Berry French Onion Soup
Mary Berry Apple And Sultana Cake
Description
This delicious Mary Berry Apple and Sultana Cake is a quick and easy dessert that’s perfect for any occasion. Made with simple, wholesome ingredients like tender apples and sweet sultanas, it features a lovely moist texture and a hint of warm spices. Enjoy it warm with custard or dusted with icing sugar!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 170°C (325°F). Grease a 24cm (9.5in) round springform cake tin and line the base with greaseproof paper.
- Mix wet ingredients: In a large bowl, combine the melted butter, white sugar, and brown sugar. Add the diced apples and vanilla extract, stirring everything together. Finally, add the beaten eggs and mix until combined. Set aside.
- Combine dry ingredients: In another bowl, combine the flour, baking soda, ground cinnamon, mixed spice, nutmeg, and salt. Mix.
- Fold ingredients: Add the dry ingredients to the wet ingredients and gently fold until almost combined. Add the sultanas and walnut pieces, folding until the mixture is fully combined and there are no pockets of flour left.
- Bake the cake: Pour or spoon the batter into the prepared baking tin, spreading it out evenly and smoothing the top. Bake for 50-60 minutes or until a skewer inserted into the center comes out clean. If the cake browns too quickly, cover it with a sheet of tin foil.
- Cool the cake: When ready, remove it from the oven and let it cool in the tin for 10-15 minutes. Then remove it from the tin and turn it out onto a wire cooling rack to cool completely.
- Serve: Dust the cooled cake liberally with sifted icing sugar. It can be served as is or with cream. For a dessert option, serve it warm with custard and ice cream or cream.
Notes
- Pick the Right Apples: Use firm apples like Granny Smith or Braeburn. Avoid soft apples, as they won’t work well on the cake.
- Mix Gently: When combining the wet and dry ingredients, stir just until they are mixed. Mixing too much can make the cake tough.
- Test for Doneness: Use a skewer to check if the cake is done. It should come out clean. If it’s wet, bake for a few more minutes and check again.
- Cool Completely: Let the cake cool fully on a wire rack before adding icing sugar or serving. This helps the cake taste better.
Mary Berry Apple And Sultana Cake