I must say that I am enjoying Simple September so far. Receiving lots of courgettes, runner beans and apples from my parent’s garden has helped; although it does take rather a lot of imagination not to quickly get bored of courgette!
Some of you will know that I use the same basic sponge recipe for many of the cakes I make – Delia’s ‘all-in-one-sponge’ recipe. I find it incredibly versatile; sometimes I add lemon zest and then add a lemon-drizzle topping, other times I add chocolate followed by coffee icing… the possibilities are endless. Yum.
- 4oz self raising flour
- 4oz golden caster sugar
- 4oz margarine
- 2 eggs
- 1 teaspoon baking powder
- two eating apples
- two tablespoons demerara sugar
Preheat the oven to 180oC.
Quarter the apples, remove the core and then cut into thin slices. Place the apple slices in the base of a round cake tin lined with greaseproof paper and sprinkle them with demerara sugar. You could also add a little sprinkle of mixed spice at this stage if you so wish.
Put the remaining ingredients into a bowl and combine well with an electric whisk. Cover the apples with the mixture and bake in the centre of the oven for approximately 25 minutes. You will recognise when it is cooked because the mixture will have shrunk away from the edges of the cake tin.
Turn the cake onto a cooling rack. When cold put the cake upside down onto a plate, so that the apple is at the top.