Enjoy seasonal food: teatime apple and pear cake

15 Oct

Apples & pearsThis is an adaptation of a recipe I found in Marie Claire ‘Fresh’ by Michele Cranston. It’s the perfect seasonal cake for those in-between meal times – elevenses and afternoon tea!  Easy, quick to make, tasty and perfect with warming black and oolong teas. Put the kettle on!

  • 2 tablespoons unsalted butter
  • 50g ground cashews
  • 3 free range eggs
  • 125ml organic milk
  • 400g caster sugar
  • 1 tablespoon fresh ginger, sliced
  • 250g plain flour
  • 2 teaspoons ground chai tea leaves
  • 2 teaspoons baking powder
  • 3 pears, cored and sliced
  • 3 apples, cored and sliced
  • icing sugar

Preheat the oven to 180c (350f / gas 4). Using 1 tablespoon butter, grease a 20cm round springform cake tin and sprinkle with half the cashew nuts to coat the tin.

Put eggs, milk,sugar,ginger, flour, chai tea and baking powder into a large mixing bowl and blend to make a thick batter.

Making a cake

Fold the pears and apples into the batter carefully and spoon into the cake tin. Sprinkle with remaining cashew nuts and dot with remaining butter.

Bake for 1 1/2 hours, remove and cool. Put the kettle on, put tea leaves into the pot, brew the tea then pour into your favourite cup or mug. Sprinkle cake with icing sugar, slice a wedge and serve with a dollop of natural yoghurt. Now sit, relax and enjoy!

tea and cake

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