Spiced Apple Sponge - cooking recipe

Ingredients

850 g granny smith apples
30 g butter
1/3 cup raisins
2 tablespoons lemon juice
4 whole cloves
1 cinnamon stick
1/8 teaspoon nutmeg
2/3 cup sugar
1/2 cup water
2 eggs
1 finely grated lemon, zest of
1/4 cup self raising flour
1/4 cup cornflour (cornstarch)
sifted icing sugar, to serve

Preparation

Preheat oven to 350*F (180*C).
Peel core, and slice the apples into eights (slicing through the middle ways, so that the slices stay in rounds).
Melt the butter in a large frying pan, add the apples slices and cook, stirring occasionally, over high heat for 7 minutes, or until browned.
Add the raisins, lemon juice, cloves, cinnamon, nutmeg, half the sugar and 1/2 cup water.
Bring to the boil, then lower the heat and simmer for 3 minutes, or until the apples are tender.
Remove the cinnamon stick and cloves and spoon the apple mixture into a deep 2 litre round ovenproof casserole.
To make the sponge topping, beat the eggs, remaining sugar and lemon zest in a small bowl with electric beaters for 7 to 8 minutes, or until the mixture is light and creamy.
Sift together the flours and fold into the creamy mixture with a metal spoon.
Spoon the sponge topping over the apples and bake for 30 minutes, or until the sponge is well risen and golden.
Dust with icing sugar before serving.
Best eaten immediately.