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Ingredients
- 75 gm Butter, softened (3oz)
- 75 gm Soft light brown sugar, (3oz)
- 2 med Sized Large eggs
- 150 gm Self raising flour, (5z)
- 1 tsp Grnd cinnamon
- 25 gm Clear honey, (1oz)
- 50 gm Blanched almonds, (2oz)
- 1 x Eating apple, peeled, cored and sliced Grnd cinnamon and caster sugar to serve
Directions
- 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 till pale, if using a hand mixer this will take 5 min.
- Add in the Large eggs and honey gradually beating well after each addition and then mix in the flour and spice.
- Spoon the mix into the tin. Lightly press the nuts and apple into the mix.
- Cook on the middle oven shelf for 30 min till golden.
- Remove the cake from the oven, turn the sponge out onto a wire rack to cold.
- Sprinkle the sponge with cinnamon and sugar and serve with soured cream and coffee.
- NOTES : A lightly spiced sponge suitable to eat mid morning.
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