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This cake is coming from a book called The Cookbook by Ottolenghi.

I don't know the restaurant in London but I like the different influences of the book's authors.

This cake is very pleasant, in France we cal that a family cake.

It is generous, his soft dough remains about 3 of 4 days the same if you wrap it in a cling film.




Spice apple and pear cake

Prep : 20 mn
Cooking : 50-55 mn

Serves 8 :

- 100 g apple peel and diced
- 150 g pear peel and diced
- 4 tbsp nuts rawly mixed
- Zest of 1 lemon grated
- 210 g flour
- 4 g chimical yeast
- 4 g cinnamon
- 1,5 g ground cloves powder
- 45 g almond powder
- 2 eggs (white and yolks separate)
- 1 yolk
- 18 cl canola oil
- 230 g caster sugar
- A pitch of salt
- Butter for the cake pan

  • Preheat the oven 170°C.
  • In a bowl, mix the apple and pear cut with the nuts.
  • In an other bowl, mix all the dried ingredients (flour, ground cloves, yeast, cinnamon, almonds).
  • With a fork, battre the yolks beat the yolks and the egg.
  • Beat also high speed the oil and the sugar during 1 minute, then add the eggs slowly.
  • Pour the dried ingredients on this mix and beat again until homogeneous.
  • Add the fruits beating always.
  • Whip the eggs withe until stiff, add them in 3 times quite quickly (it does’nt mind if it stays some white parts).
  • Fill the cake pan with the cake pastry and cook for 50 minutes.
  • Let cool before turning out.