More gifts from the garden today led to an afternoon baking a cake.
I used this recipe from Rachel Allen’s ‘Bake’. It’s a variation of her Dutch apple cake
175g caster sugar
1/2 tsp vanilla extract
125g plain flour
Zest of an orange
2 1/4 tsp baking powder
2 pears thinly sliced
Preheat the oven to 200c
Whisk the eggs, caster sugar and vanilla in a bowl until the mixture is thick and looks like mousse ( this takes a few minutes)
Melt the butter and milk in a pan and then pour onto the eggs whilst whisking.
Fold the dry ingredients and orange zest into the egg mix and then pour into a square cake tin.
Arrange the pear and raspberries over the cake mix ( some will sink)
Bake for 10 minutes then reduce the oven to 180 and bake for a further 25 minutes.
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