| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury10 |
1 |
servings |
INGREDIENTS
| 75 |
g |
Butter; softened (3oz) |
| 75 |
g |
Soft light brown sugar; (3oz) |
| 2 |
md |
Sized eggs |
| 150 |
g |
Self raising flour; (5oz) |
| 1 |
ts |
Ground cinnamon |
| 25 |
g |
Clear honey; (1oz) |
| 50 |
g |
Blanched almonds; (2oz) |
| 1 |
|
Eating apple; peeled, cored and |
|
|
; sliced |
|
|
Ground cinnamon and caster sugar to serve |
INSTRUCTIONS
Preheat the oven to 190 C, 375 F, Gas Mark 5. Line the base of a 18cm
(7 inch) round sandwich tin with a disc of greaseproof paper.
Cream the butter and sugar until pale, if using a hand mixer this
will take 5 minutes.
Add the eggs and honey gradually beating well after each addition and
then fold in the flour and spice.
Spoon the mixture into the tin. Lightly press the nuts and apple into
the mixture.
Cook on the middle oven shelf for 30 minutes until golden brown.
Remove the cake from the oven, turn the sponge out onto a wire rack to
cool.
Sprinkle the sponge with cinnamon and sugar and serve with soured
cream and coffee.
Converted by MC_Buster.
NOTES : A lightly spiced sponge suitable to eat mid morning.
Converted by MM_Buster v2.0l.
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