Cake and and Bake e Caramel Apple Apple p Sponge Ba ake Sponge Bake This delicious deliciou us mo moist ist spo sponge nge mak makes ess a perf perfect speciall llunch. Serve pudding for for a specia unch. Serv e warm w orr cold wi with orr a spoo spoonful off o th iice ce cream o nfu ul o tangy crème e fraiche. fraiche.
IIngredients: ngredientss: • 100g granulated d sugar • 4 tbsp cold water wate er • 2 dessert apples, apple es, peeled, cored and a thinly sliced • J VHOI UDLVLQ J VHOI UDLVLQJ à RXU J J à RXU J • ô WVS EDNLQJ SR ô WVS EDNLQJ SRZGHU RZGHU • 1 tsp ground cinnamon • 200g caster sugar sug gar • 200g unsalted butter, b butter , softened • 3 large eggs, lightly lig ghtly beaten • WEVS PLON • Icing sugar, sugar, to dust d • Scoops of vanilla vanilla ice cream and lemon lemo on balm sprigs, to serve
Makes Mak es 9 squa squares ares Ready hour R eady in 1 ho our minutes 10 min utes
1. Preheat the oven n to 180C, fan 160C, Gas 4. Grease Greas se a 23cm VTXDUH VKDOORZ FDNH WLQ DQG OLQH WKH EDVH DQG WZR VLGHV ZLWK D VTXDUH VKDOORZ F FDNH WLQ DQG OLQH WKH EDVH DQG WZR VLGHV ZLWK D EDNLQJ SDSHU EDNLQJ SDSHU 2. Put the granulated granulate ed sugar and water in a heavy-based heavy-bas sed saucepan gently,, stirring until the sugar has dissolv dissolved. and heat gently ved. Bring the syrup to the boil and continue boiling, without stirring, stirring, until the syrup has turned d to a golden caramel. 3. Carefully pour the th he hot caramel into the base of the e prepared tin. Arrange the apples slices over the caramel (don’t worry if the caramel has set). set)). 4. 6LIW WKH à RXU 4. 6LIW WKH à RXU EDNLQJ SRZGHU DQG FLQQDPRQ LQWR D ODUJH ERZO EDN NLQJ SRZGHU DQG FLQQDPRQ LQWR D ODUJH ERZO and add the caster castter sugar, sugar, butter and eggs. Using a hand-held HOHFWULF ZKLVN EHDW WKH PL[WXUH IRU PLQXWHV XQWLO VPRRWK HOHFWULF ZKLVN EH HDW WKH PL[WXUH IRU PLQXWHV XQWWLO VPRRWK DQG FUHDP\ :KLVN LQ HQRXJK RI WKH PLON WR JLYH D VRIW GURSSLQJ DQG FUHDP\ :KLVN LQ HQRXJK RI WKH PLON WR JLYH D VRIW GURSSLQJ consistency.. consistency 5. 6SRRQ WKH PL[WX 5. 6SRRQ WKH PL[WXUH RYHU WKH DSSOHV DQG JHQWO\ OHYHO WKH HO WKH UH RYHU WKH DSSOHV DQG JHQWO\ OHYH VXUIDFH %DNH LQ VXUIDFH %DNH LQ WKH SUHKHDWHG RYHQ IRU PLQXWHV RU XQWLO WKH SUHKHDWHG RYHQ IRU PLQ QXWHV RU XQWLO WKH VSRQJH LV JR WKH VSRQJH LV JROGHQ DQG VSULQJ\ WR WKH WRXFK DQG D VNHZHU ROGHQ DQG VSULQJ\ WR WKH WRXFK DQG D VNHZHU inserted into the centre comes out clean. 6. /HDYH WKH FDNH W 6. /HDYH WKH FDNH WR FRRO LQ WKH WLQ IRU PLQXWHV WKHQ FDUHIXOO\ WR FRRO LQ WKH WLQ IRU PLQXWHV V WKHQ FDUHIXOO\ OLIW LW RXW RI WKH WLQ XVLQJ WKH EDNLQJ SDSHU XS WKH WZR VLGHV RI WKH OLIW LW RXW RI WKH WLQ Q XVLQJ WKH EDNLQJ SDSHU XS WKH WZ J JS S S ZR VLGHV RI WKH tin. Cut into 9 squares squares and serve warm or cold, dusted dusted with icing sugar. Top sugar. T op each square with scoop of ice cream and o an nd decorate with a sprig of lemon le emon balm.
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