Sunday, 21 July 2013

Apple & Almond Sponge

A soft moist cake cake that smells sooooo good. This recipe only takes 20 minutes to prepare. Top with flaked almonds for a crisp, golden finish.

For the topping:
  • 25g flaked almonds
  • 1 tbsp golden castor sugar
  • 1/2tsp ground cinnamon
  • 120g peeled, chopped dessert apple
For the sponge:
  • 180g soft butter
  • 100g golden castor sugar
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 100g ground almond
  • 100g self raising flour
  • 2 tbsp milk
  • icing sugar

Preheat oven to 160C/ 140C for fan oven. Gease and base line a 22cm cake tin.

Put all ingredient into a bowl and mix gently together.

Put the butter and sugar into a bowl and beat until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add a little of the flourif the mixture begins to separate. Stir in the vanilla and almond extract. Add the ground almonds, flour and milk and mix to a soft consistency.

Spread the mixture in the prepared tin. Sprinkle over the topping and bake in the oven for 45-50 minutes until risen and golden brown. Sprinkle with icing sugar and serve.