Shane cooks

Apple Almond Sponge

Apple Almond Sponge
Preparation time:
25 minutes
Cooking time:
40 minutes

Apple sponge is hands down one of life’s simple pleasures. Adding almonds and zesty lemon to the recipe knocks this sponge out of the park. It’s a gorgeous mid-week bake or an ideal Sunday Lunch sweet served with lashings of warm custard.

  • Ingredients

    For the apple almond sponge:
    • 2 large eggs
    • 185g granulated sugar
    • 115ml vegetable oil
    • 65g ground almonds
    • 80ml milk
    • 1 lemon zest
    • ½ tsp almond essence
    • 165g plain flour
    • 1 level tbsp baking powder
    • ½ tsp salt
    • 2 red apples
    • 35g flaked almonds
    • Icing sugar to garnish
  • Method

     For the apple almond sponge:
    • Preheat your oven to 180C/160C fan.
    • Line the base of a 9” round loose-bottomed tin with parchment, and grease and dust the base and sides with butter & flour.
    • Place the eggs in your Kenwood kMix fitted with the whisk attachment and whisk for a few minutes at full speed.
    • To this, add the sugar in stages while mixing.
      Slowly drizzle in the oil and mix to combine.
    • Add the ground almonds, milk, almond essence and zest. Mix.
    • Sieve the flour, salt and baking powder.
    • Add this to the egg mixture and mix through.
    • Spoon this batter into the prepared tin.
    • Cut each apple around the core and take each quarter, and slice, leaving the skin on.
    • Divide the slices into groups of 4-5 and fan out.
    • Gently place these fans all around the top of the cake and sprinkle the flaked almonds around the apple slices.
    • Place in the preheated oven and bake for 40 minutes or until a skewer inserted comes out clean.
    • Remove and allow to cool slightly before serving.
    • Best served warm with custard or a scoop of ice-cream.

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