Celebrate seasonal ingredients and bake this easy apple sponge cake. This Polish recipe uses soured cream for a moist sponge and a tot of rum
Prep:20 mins
Serves 8 – 10
4 apples1 lemon, juiced440g caster sugar4 eggs480g plain flour7g baking powder250g soured cream50ml rum20g butter, melted, plus extra for the tin10g icing sugar
STEP 1Peel, deseed and cut the apples into eighths. Pour the lemon juice over the apples and sprinkle with a little caster sugar so that they do not darken.STEP 2Heat the oven to 190C/fan 170C/gas 5. Beat the eggs with the remaining caster sugar in a mixer until you have a thick, pale, mousse-like mixture. Sift over the flour and baking powder, and fold it in followed by the soured cream, rum and butter.STEP 3Butter the inside of a 23cm springform tin and arrange the apples on the base. Spoon the batter on top and level it with a spatula. Put the cake in the oven and bake for 50 minutes-1 hour without opening the door. Cool the cake and then turn it out onto a plate, and sprinkle it with icing sugar to finish.
