Almond, apple and pear sponge

Method

1. Preheat the oven to 180°c/fan160°c/gas 4. Peel, core and chop the apples and pears and put into a bowl with the lemon juice. Add the sugar and the rosewater and mix thoroughly, then tip into a 1.5-litre pie dish.
2. Make the topping. In a large bowl, beat the butter and the sugar until pale and fluffy. In another bowl, mix together the flour and almonds. Beat a third of the eggs into the butter, then a third of the flour mixture. Repeat until all the ingredients are used up. Add the almond extract and spread over the fruit – it doesn’t matter if there are a few holes. Bake for 50 minutes or until the topping has risen into a golden sponge. Sprinkle with extra sugar and serve warm or at room temperature.