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I made this cake yesterday. Wellyman had an exam for his degree and he’d spent the last couple of months revising so I thought I’d make him a ‘no more revision cake’.

The recipe is from Hugh Fearnley-Whittingstall’s River Cottage Everyday Cookbook but he has a pear version that is available at the Channel Four website. The recipe is exactly the same just substitute apples for the pears if you want, it’s important to use a dessert variety of apple that maintains it’s shape when cooked such as Cox or Ribston Pippin. I also used less sugar, 100g rather than 125g. I find a lot of cake recipes are too sweet for my own taste. I also added a few drops of almond extract when I added the eggs to the mixture and scattered some flaked almonds on top about 40 minutes into the bake so they don’t get too brown.

I served it with some creme fraiche and thought it was a lovely light cake. Wellyman liked it too, although he does think cheese and jam is a good sandwich combination!!

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