This absolutely delicious and moist cake is barely bound together with slices of juicy fruit.
250 g pears (about 1 pear), peeled and cored
250 g apples (about 1 apple), peeled and cored
Juice of 2 lemons
180 g butter at room temperature
100 g Demerara sugar
1 vanilla sugar
250 g all-purpose flour
150g dark flour
A pinch of salt
1 packet baking powder
Grated zest of 1 lemon
100 ml milk
3 tbs warmed honey
Powdered sugar, for sprinkling
Ground cinnamon, for sprinkling
1 Cut an apple and a pear into quarters, then into medium thick slices (not quite thin), and soak in lemon juice. Set aside.
2 With a hand-held mixer beat the butter for 3-4 minutes until foamy.
3 Alternately add Demerara sugar mixed with vanilla sugar and eggs to the butter, mix to combine after each addition.
4 Alternately add to the butter and eggs mixture all-purpose and dark flour mixed with salt, baking powder and grated lemon zest with milk. After each addition mix to combine.
5 Spread the dough into the buttered and floured baking form. Press pear and apple slices vertically into the dough, forming very thick rows.
6 Brush the top with warmed honey and bake in the oven at 180°C for about 40 minutes or until done.
7 Cool the cake and sprinkle with a mixture of powdered sugar and cinnamon or just cinnamon. Cut into slices and serve.
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