I. Introduction
Mary Berry, the beloved baker of the UK, has significantly impacted British cooking throughout her extensive career. With more than 70 cookbooks to her name, including popular titles like “Mary Berry Cooks” and “Mary Berry’s Baking Bible,” she has established herself as a cherished presence in many households. Her warm personality and comforting recipes have made baking accessible to all.
Her culinary journey began at the prestigious Cordon Bleu in Paris, and she later worked as a magazine cookery editor before publishing her first cookbook in 1966. As a judge on the BBC’s “The Great British Bake Off,” Mary has inspired countless bakers. In recognition of her contributions, she received the Guild of Food Writers Lifetime Achievement Award in 2009 and was honored as a CBE in 2012.
This Lemon Crunch Cake recipe exemplifies her baking ethos, offering a delicious combination of flavors, historical context, nutritional insights, and a vegan adaptation to meet diverse dietary preferences.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry’s baking philosophy emphasizes high-quality ingredients and a meticulous approach to technique. The Lemon Crunch Cake, with its bright citrus flavor and crunchy topping, embodies her commitment to creating comforting yet sophisticated desserts.
The origins of lemon cakes can be traced back to the early 19th century, when bakers began to experiment with citrus flavors in sweet dishes. Lemon not only adds a refreshing taste but also acts as a natural preservative. Mary’s recipe honors this tradition while incorporating a unique crunchy topping, giving it her personal touch. This cake stands out not just for its flavor but also for its appealing texture, showcasing how Mary blends tradition with innovation.
III. Notices on Ingredients & Equipment
Ingredients:
- For the Cake:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon baking powder
- For the Crunch Topping:
- 100g granulated sugar
- 50g butter, melted
- 100g desiccated coconut
- Zest of 1 lemon
Equipment:
- 20cm round cake tin
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
- Zester or grater
IV. Recipe Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F). After this, Grease the cake tin and line the base with baking paper.
Cream Butter and Sugar
After this, In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy using an electric mixer or whisk. This should take about 4-5 minutes.
Add Eggs
After this,bBeat in the eggs, one at a only time, ensuring each one is fully incorporated before adding the next.
Incorporate Dry Ingredients
Sift in the self-raising flour and baking powder, then fold in gently with a rubber spatula. Add the lemon zest and juice, mixing until just combined.
Pour Into Cake Tin
After this, Pour this cake batter into the prepared tin and smooth the top with a spatula.
Bake the Cake
After this, Bake in the preheated oven for approximately 25-30 minutes, or until a skewer inserted into the center comes out clean.
Prepare the Crunch Topping
While the cake is baking, mix the granulated sugar, melted butter, desiccated coconut, and lemon zest in a separate bowl until well combined.
Add Topping to Cake
After 25-30 minutes, remove the cake from the oven and immediately sprinkle the crunch topping over the surface. Return to the oven for an additional 10-15 minutes until the topping is golden brown.
Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a cooling rack to cool completely.
Serve
Slice the cake and enjoy the delightful combination of zesty lemon flavor and crunchy topping.
V. Flavor Profile & Nutritional Information
Mary Berry’s Lemon Crunch Cake offers a vibrant flavor profile, combining the tartness of lemon with the sweetness of sugar and the texture of coconut. The crunchy topping provides an enjoyable contrast to the moist cake.
Nutritional Information (per serving, based on 12 servings):
- Calories: 320
- Protein: 4g
- Fat: 16g
- Carbohydrates: 42g
- Sugars: 28g
(For detailed nutritional information, consult a dietitian or reliable nutrition database.)
VI. Tips for a Perfect Cake
- Troubleshooting Common Issues: If the cake sinks in the middle, it may be due to underbaking or overmixing. Ensure accurate timing and gentle folding.
- Enhancing Flavor and Texture: For added depth, consider incorporating poppy seeds into the batter for a delightful crunch.
- Variations: Experiment with different citrus fruits, such as orange or lime, for a refreshing twist on the classic recipe.
VII. Alternative (Vegan Adaptation)
Vegan Lemon Crunch Cake:
- Substitute butter with vegan margarine.
- Replace eggs with a flax or chia seed “egg” (1 tablespoon ground flax mixed with 3 tablespoons water = 1 egg).
- Use plant-based milk as needed.
Step-by-Step Instructions:
- Follow the same instructions, substituting the ingredients as mentioned above.
- Ensure all equipment is clean to avoid cross-contamination.
VIII. Recipe Variations & Serving Suggestions
Consider serving the Lemon Crunch Cake with a dollop of whipped cream or a scoop of lemon sorbet for a refreshing dessert. You can also drizzle a lemon glaze over the top for extra sweetness.
IX. Storage & Reheating Instructions
Store any leftover cake in an airtight container at room temperature for up to approximately 3 days, or refrigerate it for longer storage of up to a week, remembering to bring it to room temperature before serving.
X. Frequently Asked Questions (FAQ)
- Can I freeze the cake? Yes, you can freeze this cake before adding the topping. Wrap it tightly in plastic wrap and store for up to 3 months.
- What can I substitute for desiccated coconut? You can use chopped nuts or simply omit it for a smoother topping.
XI. Conclusion & Call to Action
Mary Berry’s Lemon Crunch Cake is a delightful treat that combines bright lemon flavors with a satisfying crunch. I encourage you to try this recipe and share your feedback with friends and family. Explore more of Mary Berry’s recipes on our website for further culinary inspiration.
XII. Additional Resources (Optional)
Mary Berry’s commitment to quality ingredients and her love for baking shine through in this delicious Lemon Crunch Cake recipe. Enjoy the vibrant flavors and share your baking adventures!
