Bramley Apples, Lemon Curd
After a weekend of dizzying high temperatures, with the mercury reaching the high twenties in the South of England, it’s time to pack up my winter recipe file and share some spring and summery treats; and, there can be little more spring-like that the prospect of a light buttery sponge cake which is layered with poached apples and lemon curd with a floral elderflower icing drizzle………and so today, I’m delighted to present my latest recipe for British Bramley Apples, a delectable recipe for Apple, Lemon and Elderflower Drizzle Cake.
Today’s recipe is a real show-stopper, it’s a gateau style cake that will grace any afternoon tea-table, posh picnic or when served as a weekend family treat, but it is extremely easy to make. The basic cake is made with a classic Victoria Sandwich recipe and then poached Bramley apples are added to the layers along with tangy lemon curd, before the cake is decorated with aromatic elderflower cordial drizzle icing and some sweet little edible wafer flowers (daisies).
I created today’s cake recipe as part of my ongoing collaboration with Bramley Apples as a Bramley Apple Blogger! You can see all my other seasonal recipes here: Bramley Apple and Pork Tenderloin in Cream Sauce, Apple Pie Muffins for Bramley Apple Week, Savoury Sausage and Sage Baked Apples and Apple & Dorset Blue Vinny Scone. For the merry month of May, I was asked to create a cake recipe, and as my elderflower tree is in full bloom and I’ve just made a batch of lemon curd, I thought that the combination of gently poached Bramley apples would be a marriage made in heaven for this delectable cake recipe.
The filling of apples with lemon curd makes for a moist cake and it stops it from drying out too quickly…..I also used my own hen’s eggs, which are free-range, and which gives the cake a wonderful golden hue. The cake is best stored in a cool place if it’s not scoffed in one sitting, as the fresh fruit filling needs to be kept away from heat – my pantry was the perfect place, but the fridge is also suitable as long as you take the cake out half an hour before serving. The stewed apples are best made the day before you make the cake, so they have a chance to thicken, and of course the lemon curd can also be made ahead of time too.
The recipe for this delectable cake is shared below and please DO let me know if you attempt to make it and what you thought of my recipe.……hopefully you will all love it as much as me and my family (and friends). That’s all for today, but do keep popping back as I have MORE TRAVEL stories to share, as well as plenty newly created recipes for healthy meals and a few picnic treats too….have a wonderful week ahead, Karen
NB: If you’d like to see who else is baking and cooking with Bramley apples, or just check out some recipes, then why not pop over to the Bramley apple Pinterest Board, their Instagram Account or their Facebook page.
Disclaimer: Commissioned work with Bramley Apples UK