Spiced apple & pear cake...

Another nice one from The Hairy Bikers, well on this occasion Hairy Dieters ;) As I was looking for a "lighter" cake, something I can enjoy and indulge in, but not feel guilty about, I stumbled upon this one. Well, OK I don't ever feet guilty about eating a cake (or eating anything else for that matter) because I simply enjoy it! Recently though, I make my food choices more carefully, maybe because it was my birthday just few days ago, or maybe because I've realized that I can eat healthier, make better choices when it comes to food without compromising on taste. 

spiced apple cake

Spiced apple & pear cake, the original recipe, which comes from one of the Hairy Dieters (Bikers) cook books, calls for only apples, but I got both (apples & pears) at home so decided to make it super fruity. It's not that spicy, as the title might suggest, but it has a nice warmth to it. The cake is quite moist, but crumbly and sweet, even though there's not much sugar in it. All in all, nice piece of cake to go with your cup of tea or coffee.

How to make it...

- oil, for spraying
- 750 g Bramley cooking apples (had 4 apples and 4 pears)
- 1 tablespoon fresh lemon juice
- finely grated zest of 1/2 lemon
- 250 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground mixed spice
- 2 large eggs
- 100 g demerara sugar, plus 2 tbsp
- 200 ml semi-skimmed milk
- 100 ml sunflower oil
- 1/2 teaspoon sifted icing sugar, for dusting


- Preheat the oven to 190°C/Fan 170°C. Line a 23 cm spring clip cake tin with baking parchment. Mist the base and sides with oil.
- Peel the apples and cut them into quarters. Remove the cores and cut the apples into thin slices – you’ll need about 500 g prepared weight. 
- Put the apple slices in a bowl and toss with the lemon juice and zest.
- Mix the flour, baking powder, cinnamon and spice in a large mixing bowl. 
- Whisk the eggs with the 100 g of sugar, the milk and sunflower oil in a separate medium bowl using a large metal whisk. 
- Pour the wet ingredients into the dry ingredients, stirring lightly until combined – use the whisk to break up any stubborn lumps. 
- Toss the lemony apples through the cake batter until evenly mixed and pour the mixture into the prepared tin.
- Sprinkle the 2 tablespoons of sugar evenly over the top and bake the cake in the center of the oven for 1 hour until it is well risen and golden on top. 
- Test the cake by inserting a skewer into the center, it should slide easily through the apples in the middle and come out clean.
- Leave the cake to cool for 10 minutes before removing it from the tin and carefully peeling off the baking parchment. 
- Dust with sifted icing sugar and serve warm or cold.


You may also like:

      quick apple cake      coconut and raspberry slice