Mary Berry’s apple and sultana cake is a moist and tasty treat made with fresh apples, sultanas(or raisin), and a few other simple ingredients. It is named after Mary Berry, a famous baker.
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💗 Reasons To Try This Recipe
- Bursting with Flavor. The mix of juicy apples and sweet sultanas makes every bite of this cake taste like a burst of flavor.
- Easy to Make. This recipe is great for both experienced bakers and newbies who want to be surprised. It has simple ingredients and clear instructions.
- Moist and Tender. The apples and sultanas give the cake moisture, giving it a soft, moist feel that will make you want more.
- Versatile and Satisfying. This apple and sultana cake can be eaten for dinner or as a snack with tea. It is a versatile choice that will satisfy your sweet tooth.
🍏 Mary Berry Apple And Sultana Cake Ingredients
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 175g caster sugar
- 175g unsalted butter, softened
- 3 eggs
- 2 apples, peeled, cored and chopped
- 100g sultanas
🍞 How To Make Mary Berry Apple And Sultana Cake?
- Preheat the oven to 160 degrees Celsius/325 degrees Fahrenheit/gas mark 3. Grease and line a 20cm round cake tin with parchment paper.
- In a large mixing basin, sift together the flour, baking powder, and cinnamon powder.
- In a mixing basin, combine the caster sugar, softened butter, and eggs until you have a smooth, thoroughly blended batter.
- Ensure that the diced apples and sultanas are evenly distributed throughout the batter by folding them in.
- Pour the batter into the prepared cake pan, then level the top with a spatula.
- 1 hour 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Ten minutes after removing the cake from the pan, transfer it to a wire rack to chill completely. If desirable, serve sliced and dusted with confectioners’ sugar.
💭 Recipe Tips
- Use tart apples like Granny Smith to balance out the sweetness of the sultanas and keep the cake from becoming too sweet.
- Soak the sultanas in warm water or apple juice for a few minutes before adding them to the batter. This will make them plump and keep the texture of the cake moist.
- Don’t mix the batter too much or the cake will be thick and tough. Fold the dry ingredients in gently until they are mixed.
- Depending on how spicy you like it, add a pinch of cinnamon or nutmeg for a warm, fragrant taste.
- Put a toothpick in the middle of the cake to make sure it is cooked all the way through. If the cake tester comes out clean, it’s done. If not, bake it for a few more minutes and check again.
🍦 What To Serve With Apple And Sultana Cake?
Apple and Sultana Cake by Mary Berry pairs well with a variety of accompaniments serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious mix of tastes and textures. You can also have it with a hot cup of tea or coffee for a cozy and filling treat.
🎚 How To Store Apple And Sultana Cake?
- In the fridge. Once the famous Mary Berry apple and sultana cake has cooled completely, wrap it tightly in plastic wrap or put it in an airtight container to keep it fresh for as long as possible. You can keep it out on the counter for 3 days or in the fridge for 1 week.
- In the freezer. If you want to freeze the famous Mary Berry apple and sultana cake, wrap it well in plastic wrap and put it in a bag or container that can go in the freezer. Put away for up to three months.
🥵 How To Reheat Apple And Sultana Cake?
- In the Oven. Bake at 350°F (175°C). Cover the cake loosely with aluminum foil on a baking sheet. Heat for 10-15 minutes until warm.
- In the Microwave. Put a cake piece on a microwave-safe platter. Heat on medium power for 20-30 seconds. Repeat if required, but avoid overheating and drying the cake.
- Steaming. In a steamer basket or heatproof dish, wrap the cake in aluminum foil. Steam for 10-15 minutes till warm.
FAQs
Is It Advisable To Soak The Sultanas Before Adding Them To The Cake Batter?
Soaking sultanas before adding them to the cake batter is advisable as it helps to plump them up and ensure a moist texture in the final cake.
How Do I Prevent The Apples From Turning Brown In The Cake?
To prevent apples from turning brown in the cake, toss them with lemon juice or immerse them in a bowl of water with a splash of lemon juice.
How Can I Enhance The Cake’s Moisture To Make It More Tender And Moist?
To enhance the cake’s moisture, you can add ingredients like yogurt, applesauce, or sour cream to the batter, which will make the cake more tender and moist.
Can I Add Nuts To The Apple And Sultana Cake?
Yes, you can add nuts to the apple and sultana cake for added texture and flavor. Chopped walnuts or pecans work well in this recipe.
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Mary Berry Apple And Sultana Cake Nutrition Facts
Amount Per Serving
- Calories: 288
- Total Fat: 10g
- Saturated Fat: 1.6g
- Cholesterol: 44mg
- Sodium: 232mg
- Total Carbohydrates: 48g
- Dietary Fiber: 1.8g
- Sugars: 31g
- Protein: 3.5g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Apple And Sultana Cake
Description
Mary Berry’s recipe for apple and sultana cake has only a few simple ingredients: apples, sultanas, flour, sugar, eggs, and butter. It takes 1 hour and 30 minutes to make this meal, which serves 8 people.
Ingredients
Instructions
- Preheat the oven to 160 degrees Celsius/325 degrees Fahrenheit/gas mark 3. Grease and line a 20cm round cake tin with parchment paper.
- In a large mixing basin, sift together the flour, baking powder, and cinnamon powder.
- In a mixing basin, combine the caster sugar, softened butter, and eggs until you have a smooth, thoroughly blended batter.
- Ensure that the diced apples and sultanas are evenly distributed throughout the batter by folding them in.
- Pour the batter into the prepared cake pan, then level the top with a spatula.
- 1 hour 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Ten minutes after removing the cake from the pan, transfer it to a wire rack to chill completely. If desirable, serve sliced and dusted with confectioners’ sugar.
Notes
- Use tart apples like Granny Smith to balance out the sweetness of the sultanas and keep the cake from becoming too sweet.
- Soak the sultanas in warm water or apple juice for a few minutes before adding them to the batter. This will make them plump and keep the texture of the cake moist.
- Don’t mix the batter too much or the cake will be thick and tough. Fold the dry ingredients in gently until they are just mixed.
- Depending on how spicy you like it, add a pinch of cinnamon or nutmeg for a warm, fragrant taste.
- Put a toothpick in the middle of the cake to make sure it is cooked all the way through. If the cake tester comes out clean, it’s done. If not, bake it for a few more minutes and check again.