Servings: 8 people
Calories: 250kcal
Cost: $15.00
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Spatula
- Two 20cm (8-inch) round cake tins
- Sieve for dusting
Ingredients
- 225 g chilled baking spread (plus extra for greasing)
- 225 g caster sugar
- 225 g self-raising flour
- 1 tsp baking powder
- 4 large eggs, beaten
- 2 medium apples, peeled, cored, and grated
- q.s. icing sugar for dusting
Instructions
- Preheat the oven to 180°C (160°C for fan ovens) or Gas Mark 4 (350°F), and grease two 20cm (8-inch) round cake tins lined with baking paper.
- In a large bowl, beat together the baking spread, sugar, flour, baking powder, and eggs until smooth and fluffy.
- Gently fold in the grated apples, being careful not to overmix.
- Divide the batter evenly between the prepared tins and smooth the tops. Bake for 25-30 minutes, until golden brown and springy to the touch.
- Cool the cakes in the tins for a few minutes before transferring them to a wire rack.
- While cooling, whip the double cream until soft peaks form and mix in the lemon curd gently to create a marbled effect.
- Place one cake layer upside down on a serving plate, spread the lemon cream mixture generously on top, and add extra curd if desired.
- Top with the second cake layer and dust with icing sugar.
Notes
For an extra burst of flavor, soak the grated apples in lemon juice before adding them to the batter.
Store the cake wrapped in cling film for up to three days at room temperature, or refrigerate for longer freshness.
To freeze, slice the cake and wrap each piece individually. Thaw overnight in the fridge before serving.
Don’t forget to let the cake rest after baking; this step allows the flavors to meld beautifully. Serve with whipped cream for added indulgence.
Nutrition
Calories: 250kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
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