Apple, pear, walnut and cinnamon cake
Published on 4 November 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A soft, fragrant, quick cake. Choose Kaiser or Abate pears, as Williams release too much juice; Golden or Reinette apples work.
INGREDIENTS
1 pear
2 apples
6/7 walnuts
150 g flour
100 g sugar
100 g butter
3 eggs
3 teaspoons baking powder
1 pinch salt
1 lemon
3 tablespoons brown sugar
1 teaspoon cinnamon
I peel and dice apples and pear.
I coat with lemon juice in a bowl to prevent browning.
In another bowl, I combine softened butter, sugar and grated lemon zest.
I add room-temperature eggs.
I whisk electrically.
I sift flour and baking powder.
I add dry ingredients to cream.
I whisk until soft and creamy.
I butter and flour a tin and add and level mixture.
I shell walnuts.
I crumble some over the base.
I add diced fruit.
I crumble remaining walnuts and press to level and sink fruit slightly.
I mix 3 tablespoons brown sugar and 1 teaspoon cinnamon.
I distribute evenly over surface.
I bake at 175°C for 45 minutes.
INGREDIENTS
1 pear
2 apples
6/7 walnuts
150 g flour
100 g sugar
100 g butter
3 eggs
3 teaspoons baking powder
1 pinch salt
1 lemon
3 tablespoons brown sugar
1 teaspoon cinnamon
I peel and dice apples and pear.
I coat with lemon juice in a bowl to prevent browning.
In another bowl, I combine softened butter, sugar and grated lemon zest.
I add room-temperature eggs.
I whisk electrically.
I sift flour and baking powder.
I add dry ingredients to cream.
I whisk until soft and creamy.
I butter and flour a tin and add and level mixture.
I shell walnuts.
I crumble some over the base.
I add diced fruit.
I crumble remaining walnuts and press to level and sink fruit slightly.
I mix 3 tablespoons brown sugar and 1 teaspoon cinnamon.
I distribute evenly over surface.
I bake at 175°C for 45 minutes.
Original source: https://incucinaconlilly.com/2016/11/04/torta-con-mele-pere-noci-e-cannella/
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