Recipe for Apple and Almond Sponge 
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Yield:
1 servings
Ingredients:
Amount Ingredient
75 gm Butter, softened (3oz)
75 gm Soft light brown sugar, (3oz)
2 med Sized eggs
150 gm Self raising flour, (5z)
1 tsp Ground cinnamon
25 gm Clear honey, (1oz)
50 gm Blanched almonds, (2oz)
1 x Eating apple, peeled, cored and sliced
Instructions:
Instructions: 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.

NOTES : A lightly spiced sponge suitable to eat mid morning.

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