Autumn is also the season for apples and what better way to enjoy them but in a light sponge that just happens to include some of the left over plum syrup. A sponge is one of the easiest cakes to make, an all-in-one method involving 3 parts flour to one part each of butter and sugar and a power whisk.
Whilst the batter is distinctly mauve to it, the cake ended up not very purple at all. It tastes pretty good and stayed pretty moist for a few days now, so I’m happy with the result. Next time, I would gently simmer the apple chunks in some more plum syrup for added purple.
165g self raising flour
55g softened butter
55g granulated sugar
1 tsp ground cinnamon
3 peeled eating apples
1 beaten egg
100ml plum infused syrup
Preheat your oven to 180 degrees C
Cream the egg, butter and sugar together with the whisk, then sieve in the cinnamon and flour whilst continuing to whisk.
When you’ve got it to a consistency of fine breadcrumbs, add the syrup in small doses and continue to whisk. You’re aiming for an airy light, creamy consistency that can still hold its shape.
Finely dice two of the apples and gently fold into the cake batter.
Core, and thinly slice the remaining apple and lay it out along the bottom of your cake tin. Pour over the rest of the batter and gently press it into shape.
Bake in a warm oven for 20-25 minutes, until the top has turned golden brown.
Leave to cool for 5 minutes, then turn out onto a rack to finish cooling.
Use another tablespoon of the plum syrup to make some icing if you prefer.