Autumn Apple Sponge

125g sugar
125g butter
125g Self Raising Flour
2 tbsp sultanas
1 tsp baking powder
Juice and zest of 1 lemon
2 eggs
2 apples

1. Preheat oven to 180c. Grease and line the base of a 20cm loose based round cake tin.
2. Quarter the apples and cut out the core. Cut quarters into slices and put them into a small bowl with the lemon juice. Toss to mix and set aside.
3. Sieve the flour and baking powder into a large mixing bowl.
4. Add the butter, sugar, eggs, sultanas and lemon zest. Beat together with a wooden spoon for 3 to 4 minutes until well mixed.
5. Put mixture in the cake tin and level the top.
6. Drain the juice from the apples and put the slices neatly on the cake. See Photo.
7. Bake for about 35 minutes - when you gently press on the top of the cake it should spring back.
8. Take out of the oven and leave to cool before removing form the tin.
9. I usually double the quantity and cook in a 23" round cake tin (deep). It's enough to feed an army - or a very hungry family at least!
10. Alternative toppings use fresh pears or canned, drained pineapple or mandarin oranges.
11. This cake is great served with a generous spoon of whipped cream / crème freche.