Apple Nut Sponge

Apple Nut Sponge

Once filled the cake should be eaten within a few hours.

Serves 8

Points per serving: 2½

3 medium eggs (4pts)

115g caster sugar (6½pts)

1 tbsp coffee essence or 1 tsp instant coffee dissolved in 1tbsp hot water

75g plain white flour(3½pts)

50g ground hazelnuts (5pts)

450g eating apples (1½pts)

Preheat oven to Gas 5/190ºC/375ºF. 

Line 2 x 7" (17.5cm) cake tins with baking parchment.  Spray lightly with frylight spray.

Place eggs and sugar in a basin, standing over a pan of simmering water.  Whisk until thick and light.  When the mixture is ready it should leave a trail which lasts a few seconds.  Whisk in the coffee essence.  Remove fromover the pan.

Sieve the flour over the surface then fold in with the hazelnuts.  Turn into the tins and bake for about 25 mins until well risen and springy.  Cool on a wire rack.

Meanwhile, peel, core and slice the apples.  Place in a thcik based pan, cover and cook over low heat until soft.  Add a little water if necessary but do notmake the mixture too wet.  Mash with a fork and leave to cool.

Sandwich the cakes together with the apple.