Autumn Apple Sponge Cake

Autumn Apple Sponge Cake





125 g/1 c sugar

125 g/1/2 c butter

125 g/1 c self raising flour

2 tablespoons sultanas

1 teaspoon baking powder

1 lemon, juice and zest of, grated

2 eggs

2 apples









Preheat oven to 180°C/350F



Grease and line the base of a 8-inch loose based round cake tin (springform).



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.



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 from the tin.







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.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52898-autumn-apple-sponge-cake.html