Apple Sponge Cake
125g (4.5oz) sugar
125g (4.5oz) butter
125g (4.5oz) self rising flour
1teaspoon baking powder
1lemon, juice and zest of, grated
2apples, peeled, cored and diced
Grease and line the base of a 8” loose based round cake pan. Put apples 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 and lemon zest. Beat together with a wooden spoon for 3 to 4 minutes until well mixed. Stir in drained apples.
Put mixture in the cake pan and bake for about 35 minutes - when you gently press on the top of the cake it should spring back.
Serve with a generous spoon of whipped cream or crème freche.
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