So there, I had three excuses to bake. I have slightly adapted the recipe from the original. You will get about eight generous portions from the cake. Here goes...
|The Chiappas' Cinnamon Sponge Cake with Apples|
- 100 g unsalted butter, plus a little extra
- 200 g plain flour, plus a little extra
- 800 g/6 medium sized sweet apples (I used Pink Ladies), peeled, cored and chopped into 1 cm sized slices
- Zest and juice of 1 lemon
- 2 eggs
- 200 g brown sugar
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- Half tsp. grated nutmeg (or mixed spice if unavailable)
- Half tsp. salt
- 200 ml milk
- Preheat your oven to 180 degrees C/350 F/gas mark 4. Grease a round springform tin with butter and dust it with some flour.
- Place your apple slices in a bowl and top with the lemon juice.
- Melt the butter in a saucepan over a low heat or in a microwave if you prefer (just be careful to check it frequently).
- Separately, beat the eggs and sugar in a large bowl until the colour turns a pale yellow shade and the mixture is fluffy.
- Add in the rest of the ingredients, except for the apples, and mix everything together very well.
- Finally tip in your apple slices. I found this was best done in two goes because you need to ensure they are distributed evenly throughout the cake mixture.
- Pour your mix into the prepared tin and place it in the oven to bake for 55 - 65 minutes. It will be a deep golden colour when ready but your best bet is to stick a skewer in and when it comes out clean the cake is cooked through.
- Allow the cake to cool a little and you're ready to cut and serve up.
I suggest serving this warm with some freshly whipped cream with a little icing sugar added, or with some vanilla or honeycomb ice-cream. OR, if you're really pushing the boat out, serve the sponge with some homemade caramel sauce drizzled on top and with ice-cream on the side.
|Cinnamon Apple Sponge cake ready to be served (left), and (right) a slice served with a dollop of fresh cream|