This recipe is from: Mary Berry's New Aga Cookbook (Headline). Lightly grease a deep 20cm (8in) loose-bottomed cake tin.
Bake in the preheated oven for 1¼–1½ hours until golden and coming away from the sides of the tin. by email at Serve warm with ice cream or crème fraîche as a dessert, or with coffee in the morning as one would a Danish pastry, again warm, dusted with icing sugar. Sit one cake upside down on a serving plate. Delicious!
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225g (8oz) caster sugar 225g (8oz) self-raising flour 2 eating apples, peeled, cored and grated (see note) This is an awkward thing to do, but just make sure that the mixture covers the centre well as it will spread out in the oven. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. You will need two 20cm (8in) round, loose-bottomed sandwich tins. icing sugar, for dusting, FOR THE LEMON FILLING: - Mary Berry, FOR THE SPONGE:
225g (8oz) baking spread, straight from the fridge, plus extra for greasing For a speedy way to grate the apple, rst core the apple and cut into pieces but keep the skin on. PREPARING AHEAD - Best made to serve warm but can be made the day before. Preheat the oven to 160ºC/Fan 140ºC/Gas 3. Fold the grated apple into the mixture, then divide between the tins and level the tops. - Mary Berry . Jan 18, 2020 - Mary Berry's refreshing quick and easy twist on the classic Victorian sandwich cake, blending apples and lemons for a mouthwatering, springy sponge. on your browser, you can place your order by contacting our Mix well until blended, then beat for a minute.