Cinnamon Apple Gateau

Serves 8, calories per portion 200       

• 3 eggs
• 115g/4oz caster sugar
• 75g/3oz plain flour
• 5ml/1tsp ground cinnamon

For the filling and topping

• 4 large eating apples
• 60ml/4tbsp clear honey
• 15ml/1tbsp water
• 75g/3oz sultanas
• 2.5ml/1/2tsp ground cinnamon
• 350g/12oz/low fat soft cheese
• 60ml/4tbsp reduced fat fromage frais
• 10ml/3tbsp apricot glaze
• Mint sprig, to decorate

Method

Preheat the oven to 190C/375F/Gas 5.  Grease and line a 23cm/9in sandwich cake tin.

Place the eggs and caster sugar in a bowl and beat with a hand-held electric whisk until thick and mousse-like. (When the whisk is lifted, a trail should remain on the surface of the mixture for at least 15 seconds.)

Sift the flour and cinnamon over the egg mixture and fold in with a large spoon.  Pour into the prepared tin and bake for 25-30mins or until the cake springs back when lightly pressed.

Turn the cake on to a wire rack to cool.  To make the filling, peel, core and slice three of the apples and put them in a saucepan.

Add 30ml/2tbsp of the honey and the water.  Cover and cook over a gentle heat for about 10mins.

Add the sultanas and cinnamon, stir well, replace the lid and leave to cool.

Halve the cake horizontally, place the bottom half on a board and drizzle over any liquid from the apples.

Spread with two-thirds of the cheese mixture, then top with the apple filling.

Fit the top of the cake in place.  Swirl the remaining cheese mixture over the top of the sponge.

Core and slice the remaining apple, sprinkle with lemon juice and use to decorate the edge of the cake.

Brush the apple with the apricot glaze and place mint sprigs on top, to decorate.