My Autumn Apple Sponge Cake - cooking recipe

Ingredients

125 g self raising flour
125 g granulated sugar
125 g butter or 125 g margarine, softened
1 1/2 teaspoons baking powder
1 lemon, juice and zest of
2 large apples, preferably cooking apples
2 medium eggs
2 tablespoons sultanas
1/4 teaspoon cinnamon

Preparation

Preheat the oven to 180c/gas4. Grease and line the base of a loose based tin approximately 20cm.
Cut the apples into quarters and remove the cores. Slice lengthways and toss in bowl of lemon juice.
Sieve the flour, cinnamon and baking powder into a large mixing bowl. Add butter, eggs, sugar, sultanas and lemon zest. Beat for 4-5 mins until thoroughly mixed.
Place mixture in the cake tin and carefully level the top. Dry off apples with kitchen towl or drain well and arrange slices in a pattern on the top of cake mix.
Bake for around 30-35 minutes - until springy. Once cooked allow to stand for 5 mins then remove from tin and place on wire cooling rack.
Serve as it is or lightly dust with icing sugar.