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!!
wellywoman 
Sounds nice, so does the cheese and Jam!
That looks gorgeous! I might have to try the pear version with the last of my homegrown Invincibles…
I do love a bit of cake – and that looks scrummy – unfortunately I put on a few pounds during my holiday – so cake it out of bounds for a while, but I will definitely give it a go when I can fit back into my jeans again. LOL
Sounds delicious, might have to try that out. Thanks for the link 🙂
I also like cheese and jam – especially cherry jam and Gruyere cheese with a croissant and coffee for breakfast! We have the HFW book too, and really love it.
Oh no not another cheese and jam man !! Although the croissant does sound more sophisticated than Wellyman’s sliced bread.
Mmmmmmmm – naughty but nice. Have enjoyed a good browse round your blog and will be back 🙂