| Ingredients: 75 Gram(s) Butter, softened 3oz 75 Gram(s) Soft light brown sugar 3oz 2 Sized eggs 150 Gram(s) Self raising flour, 5oz 1 Teaspoon(s) Ground cinnamon 25 Gram(s) Clear honey, 1oz 50 Gram(s) Blanched almonds, 2oz 1 Eating apple, peeled cored and sliced Ground 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 until pale, if using a hand mixer this will take 5 minutes. Add the eggs and honey gradually beating well after each addition and then fold in the flour and spice. Spoon the mixture into the tin. Lightly press the nuts and apple into the mixture. Cook on the middle oven shelf for 30 minutes until golden brown. Remove the cake from the oven, turn the sponge out onto a wire rack to cool. Sprinkle the sponge with cinnamon and sugar and serve with soured cream and coffee. Converted by MC_Buster. NOTES : A lightly spiced sponge suitable to eat mid morning. Converted by MM_Buster v2.0l. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 852 Calories From Fat: 753 Total Fat: 86.9g Cholesterol: 161.3mg Sodium: 15mg Potassium: 471.5mg Carbohydrates: 15g Fiber: 7.6g Sugar: 3.3g Protein: 11.8g |