September 28, 2012 by Bloke In A Kitchen
Up the apple & pears!!!
This is a wonderful, delicious, light cake, which I first made to use up some fruit that was hanging around. You could just use all apples, though I think the pear definitely helps give the cake more depth of taste. The pureed fruit helps keep it moist, and it’s not packed with sugar.
Its gorgeous served still warm from the oven (and with cream on top would be stunning!). It’ll be slightly crunchy on top, and beautifully light in the middle. Heaven!
125g unsalted butter
55g Demerara sugar
150g self raising flour
1 level teaspoon ground cinnamon
Small pinch of good quality sea salt
2 medium free range eggs, beaten
For the apple & pear sauce;
1lb of eating apples & ripe pears, peeled, cored and roughly chopped
1. First, cook the apples and pears very gently in a covered pan for 10-15 minutes until they are nicely softened. Drain the excess liquid through a sieve, and then mash the fruit (I don’t mash them to a puree, it’s nice to keep some fruit texture in the cake).
Allow to completely cool before moving onto stage 2.
2. Preheat the oven to 180c / 350F / Gas mark 4. Grease and line a springform cake tin.
3. Beat the butter and demerara sugar until creamy. (If your butter if quite hard, put the bowl over some low heat for a few seconds, no more, and this will make this stage much easier). Add the apple and pear sauce. Sift in the flour, bicarbonate of soda, a small pinch of salt and the ground cinnamon. Mix well, and then add the eggs and raisins, folding the mixture together gently.
4. Spoon the mixture into the prepared cake tin, and bake for 50 minutes, or until golden brown. Insert a cocktail stick or sharp knife in the centre and it should come out clean.
5. Leave to cool in the tin for 30 minutes, and then transfer to a wire rack.