Ingredients:

• 1 recipe basic eggless sponge cake batter
• 2 apples, peeled, cored, sliced thinly
• 1 Apple grated coarsely
• 2 pinches Cinnamon powder
• 1 tbsp -soft Brown sugar
• 1/2cup – icing Sugar
• 2 tsp – hot water

Method:

1. Either use an 8 inch oval or round ring mould for the cake.
2. Grease the tin or line with greased butter paper.
3. Arrange slices of apples all over the base.
4. Mix cinnamon with brown sugar and then sprinkle over the apples evenly.
5. Mix grated apple into the cake batter.
6. Pour mixture into the geased tin and tap gently to release any air bubbles.
7. Bake in preheated oven at 200 degrees C for 10 minutes.
8. Reduce thereafter to 170 degrees C for 30-35 minutes, till done.
9. To check if done, the cake should leave the sides of tin, and a skewer inserted into the centre should come out clean.
10. Once done, remove from oven and keep aside for 15 minutes to cool.
11. Carefully invert cooled cake onto a cake plate.
12. Beat icing sugar with very little hot water, until a paste is formed.
13. Drizzle randomly over cake and allow to set till firm.
14. Serve with hot chocolate.

Recipe courtesy of Sify Bawarchi