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Background Info:
This delicious early Autumn cake is versatile - delicious as a cake or served warm with cream or ice cream as a dessert.
I have used English Granny Smiths as the apples need to remain firm when poached. You could use Cox's Orange Pippins or Russetts instead.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Peel, halve and core the apples and pears - toss in lemon juice to prevent browning.
Dissolve the caster sugar in the water over a gentle heat then add the lemon rind and the apple and pear halves. Poach them gently until cooked but still firm (about 8 - 10 minutes). Drain well.
Grease a dish or cake tin (26cm diameter x 4cm deep) lightly with butter. (NOTE: The dish or tin should be just large enough to take the apple and pear halves in one layer).
Place the apple and pear halves cut face down in one layer in the dish/tin.
Separate the eggs into separate bowls.
Cream together the butter and sugar until light and fluffy - add the yolks one at a time and beat into the mixture. Beat in the ground almonds, lemon juice and salt.
Whisk the egg whites until stiff and then gently fold into the cake mixture.
Spread the mixture over the apples and pears and level the top.
Bake at gas Mark 4 for about 25 minutes (until the surface is golden brown).
Can be served cold as a cake but even more delicious served warm with cream or ice cream - yum!!
4 x large English Granny Smiths (or very similar)
2 x Conference pairs
100g caster sugar
350ml water
rind and juice of one lemon
30g unsalted butter

100g softened unsalted butter
100g golden caster sugar
3 eggs
60g ground almonds
2 teasp. lemon juice
pinch salt
Cake tin or dish approx. 26cm diameter x 4cm deep (enough to take the halved fruit in one layer)

Electric beater

Egg separator