We were in the supermarket the other week and I spotted the spongeflan cases. I tried pouring it over before it was set, but of course it just soaked into the sponge, so that wasn't any good
There’s lots of variations on this but we’ve always been super successful with Mary Berry’s Victoria Spongerecipe – it’s light, fluffy, moist, flavoursome and easy to scale the quantities up, so that’s the recipe that we used
The other thing this recipe uses is my mother's 'inheritance' sponge. Another thing you'll see in the ingredients is a fresh lemon, squeezed and zested into the sponge mixture
I love this Rick Stein recipe with boozy sultanas but you could omit them and try the Leith’s version with a layer of cherry jam between the pastry and the almond sponge instead – it’s a kind of posh Bakewell tart
Chocolate Sponge, Chestnut Mousse, Vanilla Rum Syrup Chestnuts…. Take the jar of toffee apple curd and place a layer of it in the bottom of the cooled pastry case, I used about half a jar, but add more or less based on personal preference
Usually a pie is based with a shortbread crust, but I skipped this part completely and used a medium flan case, which tastes just like a layer of sponge cake
I wanted to achieve not a sponge cake risen base but more a spongeflanbase. For the cake base. I thought it was time for another new cake recipe from Shivaay Delights
Gino D'Acampo Upside-down orange sponge. Place the flan tin on a baking tray. Gino D'Acampo ultimate cheesecake recipe as seen on Lets Do Lunch With Gino And Mel
Once your batter is made dollop the mixture speradically around the pie filling when baked this sponge mixture will have oozed in and around the apples and berries
Roll out your dough to line a greased & floured flan tin. Alternatively, you can make a fig flower by making a deep cross at the top end, cutting almost but not all the way, squeeze the base and the quarters should open out like petals
