Easy Polish apple cake

Celebrate seasonal ingredients and bake this easy apple sponge cake. This Polish recipe uses soured cream for a moist sponge and a tot of rum

Ingredients

• 4 apples
• 1 lemon, juiced
• 440 g caster sugar
• 4 eggs
• 480 g plain flour
• 7 g baking powder
• 250 g soured cream
• 50 ml rum
• 20 g butter, melted, plus extra for the tin
• 10 g icing sugar

Steps

1. Peel, deseed and cut the apples into eighths. Pour the lemon juice over the apples and sprinkle with a little caster sugar so that they do not darken.
2. Heat the oven to 190C/fan 170C/gas 5. Beat the eggs with the remaining caster sugar in a mixer until you have a thick, pale, mousse-like mixture. Sift over the flour and baking powder, and fold it in followed by the soured cream, rum and butter.
3. Butter the inside of a 23cm springform tin and arrange the apples on the base. Spoon the batter on top and level it with a spatula. Put the cake in the oven and bake for 50 minutes-1 hour without opening the door. Cool the cake and then turn it out onto a plate, and sprinkle it with icing sugar to finish.