Photo by: Richard Learoyd

Pear and amaretto crumble cake

Print Recipe

melted butter for greasing the tins
100g (peeled weight) Bramley apple, peeled and cut into 1.5cm dice (about ½ apple)
150g (peeled weight) pear, peeled and cut into 1.5cm dice (about 1 pear)
30g toasted walnuts, roughly chopped
grated zest of 1 lemon
2 tbsp Amaretto liqueur
210g plain flour
3⁄4 tsp baking powder
3⁄4 tsp ground cinnamon
1⁄3 tsp ground cloves
45g ground almonds
3 free-range eggs
180ml sunflower oil
230g caster sugar
1⁄3 tsp salt
120g Crumble (page 279)

For us, this is the cake God had in mind when inventing tea. It is the ideal counterpart for a late-in-the-day cup – pure warmth, comfort and reassurance. Or, worth considering too, serve warm with melting ice cream at the end of a good meal. Instead of two small small tin, you can also use one large one, in which case increase the baking time by 5–10 minutes.

Makes 2 small loaves (4–6 servings)

(p 218, The Ottolenghi cookbook)

Method

The method for this recipe is available in the book Ottolenghi, The Cookbook, available to buy here.
Ottolenghi, The Cookbook |
£25.00

Be the first to review

Reviews

  {no reviews yet - why not write one?}

Write Your Own Review

Only registered users can write reviews. Please, log in or register