Apple Sponge Cake

Apple Sponge Cake

1. Heat the oven to medium temperature, about 170º, with top and bottom heat.
2. Wash and peel the apples, remove the core and seeds, and chop the flesh into thin slices. Put them in a bowl with a tablespoon of sugar and the cognac and leave them to marinate while we make the dough.
3. Beat the eggs with the sugar and salt for several minutes until the mixture changes color and doubles in volume. With electric rods it's about four minutes.
4. Add the extra virgin olive oil Peña de Baena and mix without whisking.
5. Add the flour loosely, we can help ourselves with a sieve or large sieve. Add the yeast and mix.
6. Pour the apples over the dough, even with the liquid in which they have been macerated Mix.
7. Grease a mould with butter (with these quantities you get a 24 cm circular mould).
8. Put all the dough in the mold and bake for 40 minutes placing the tray in the medium-low height of the oven.
9. When cooled, unmold and sprinkle with ground sugar or glaze the surface with syrup.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5.