AUTUMN APPLE SPONGE CAKE

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Autumn Apple Sponge Cake image

I cut this recipe out of an Asda Magazine a long time ago. It's a favourite with the children when they were little they would pick the apples from their Gran's tree. It looks great, very autumnal!

Provided by Tulip-Fairy

Categories     Dessert

Time 50m

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 8

125 g sugar
125 g butter
125 g self raising flour
2 tablespoons sultanas
1 teaspoon baking powder
1 lemon, juice and zest of, grated
2 eggs
2 apples

Steps:

  • Preheat oven to 180°C
  • Grease and line the base of a 20cm loose based round cake tin.
  • Quarter the apples and cut out the core. Cut quarters into slices and put them into a small bowl with the lemon juice. Toss to mix and set aside.
  • Sieve the flour and baking powder into a large mixing bowl.
  • Add the butter, sugar, eggs, sultanas and lemon zest. Beat together with a wooden spoon for 3 to 4 minutes until well mixed.
  • Put mixture in the cake tin and level the top.
  • Drain the juice from the apples and put the slices neatly on the cake. See Photo.
  • Bake for about 35 minutes - when you gently press on the top of the cake it should spring back.
  • Take out of the oven and leave to cool before removing form the tin.
  • I usually double the quantity and cook in a 23" round cake tin (deep). It's enough to feed an army - or a very hungry family at least!
  • Alternative toppings use fresh pears or canned, drained pineapple or mandarin oranges.
  • This cake is great served with a generous spoon of whipped cream / crème freche.

Nutrition Facts : Calories 293.9, Fat 14.1, SaturatedFat 8.4, Cholesterol 79.9, Sodium 175.4, Carbohydrate 39.5, Fiber 1.7, Sugar 22.1, Protein 4

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