Earlier this week I bought 4 large cooking apples thinking I would make some apple crumble but as all my plans lately this didn’t actually happen! We’ve been really good at using up the food left in the fridge before the internet shop arrived (I’ve just discovered internet shopping and are amazed at how much I like it and wish I’d joined the party a long time ago) we’d had a soup from some of the veggies and the rest went into a stir fry -with the meat that I bought which wasn’t quite enough as I’m just learning about judging the quantities online as opposed to actually seeing it in the shop.
So. 4 apples were sitting on the side and I had a puff pastry sheet in the fridge that also needed using so I decided to have a go a some small apple parcels which I did and you can see them here. I didn’t use all the cooked apple mixture so lots was left in the bowl and I needed another use for it so I thought as Henry is loving his puddings why not make an apple sponge?
Here’s how you make my apple, raisin and cinnamon sponge cake….
- A quantity of cooked, mushed apple (I just peeled, cored and chopped the apple, put it into a saucepan and cooked until soft with some water and a sprinkling of sugar to make the apple mush.)
- 2 medium eggs
- Self raising flour
- Teaspoon of cinnamon
- Handful of sultanas (or whatever fruit you want to use)
Now I’ve not given exact weights as to the sponge mixture because I weigh the eggs and then use the same measurement for each of the butter, sugar and self raising flour. This was given to me as a tip and I now do this every time I make a sponge mixture.
- Weigh the eggs
- Weigh the butter to the same measurement and cream in a bowl.
- Add the sugar (same weight as the eggs) and cream together.
- Add 1 egg and mix thoroughly.
- Add half the flour (remember its the same weight as the eggs you need) sieving into the bowl.and mix.
- Add the other egg and mix.
- Add the rest of the flour sieving into the bowl.
That’s the sponge mixture made.
For the apple topping…
- Stir a teaspoon of cinnamon into the apples. Taste to see if you think it’s enough, add a little more if not.
- Add a handful of the sultanas or whichever fruit you are using and mix.
Making the cake…
- Line a round tin with a cake liner and pour in the apple mixture. (You don’t have to use a liner you can grease and line the tin with baking paper but I use these for convenience)
- Spoon on the sponge mixture and flatten it.
- Lift the tin and let it drop on the surface – this gets rid of any air bubbles.
- Bake in the warmed oven at 170 degrees for 25-30 mins or until you can put a knife in the middle and it comes out clean.
When it’s cooked turn it out onto a plate and serve with custard if you’d like or leave to cool.
We had ours after our supper and I quickly made up some custard.
Here’s a close up.
And here’s Henry’s bowl when he’d finished and asked for seconds!
It’s a very easy cake to make and I’m sure they’ll be lots of variations coming with different fruit in the summer months.