Spiced apple sponge

August 10, 2010

As long as there are a few apples in the fruit bowl or fridge, you’ll always have the makings of a dessert on hand.

There’s apple crumble, apple sponge, apple dumplings, apple pie, baked stuffed apples, apple cobbler, Dutch apple cake. If you have some time on your side, a French apple tart with artistically arranged apple slices is always eye-catching.

Depending on the dessert you are making, you may want to use apples that fluff up when they are cooked, or ones that retain their shape, sweet ones or tart ones.

For today’s dessert I would pick something like Granny Smiths as they are not too sweet and the slices stay firm.

Spiced Apple  Sponge

800g apples
2 cloves
100g caster sugar
grated zest of 1 lemon
1/4 cup water

Sponge
30g soft butter
125g golden syrup
2 eggs, well beaten
150g  self-raising flour
1 teaspoon each ground ginger, mixed spice, cinnamon
pinch salt

Peel and slice the apples and place in a pot with the cloves, caster sugar, lemon zest and water.  Simmer until the apple softens, stirring to ensure it doesn’t burn. Keep hot.

For the sponge, place the golden syrup in a glass mixing bowl and warm it briefly in the microwave so it thins down a little – about 15 seconds will do. Don’t let it get hot.  Cream the butter and golden syrup then add the beaten eggs and mix until well combined. Stir in the sifted flour and spices and the salt.

Place the hot apples in a pie dish and spoon over the sponge mix. Bake in a pre-heated 180C oven for 35 minutes.

Sift over a little icing sugar and serve with whipped cream, ice cream or Greek-style yoghurt.

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