This is a simple recipe for a moist and sticky cake of seasonal fruits; it is made up of a few basic kitchen cupboard ingredients and is dairy and egg free, the simple batter acting simply as a binder for the sticky and caramelised fruits. I have made this cake with apples, pears and cherries so far, all with excellent results.
I have also dabbled with mixing some different flours (50/50 plain and almond flour is very nice with cherries). I used cold press rapeseed oil as the fat for the cake, which is slightly nutty flavoured and does not stand out. Use what you have; coconut oil, butter, even olive oil would all work very well. The cake is almost pudding like and best eaten warm from the oven with ice cream, cream or thick greek yoghurt.
Serves – 6
Time – 15 minutes preparation, 40-45 minutes baking
Utensils required; electric scale, wooden spoon, mixing bowl and measuring jug
Plain flour – 180 g
Bicarbonate of Soda – 1 tsp
Sea salt – pinch
Cinnamon – 1 tsp (optional depending on fruit choice)
Demerara sugar – 120 g plus 2 tbsp extra for sprinkling
Fruit – 4 large apples or 6 large pears or 500-600g cherries
Cold pressed rape seed oil – 120 ml
60 ml water
1 tbsp of apple or other fruit vinegar
- Preheat the oven to 140 C fan / 160 C no fan
- Prepare a cake tin with baking parchment inside it
- Prepare the fruit – peel and core the apples or pears and diced. Cherries will need de stoning (just slice in half tearing out the stones). Rasberries, blueberries, blackberries can be left as they are.
- In the bowl mix together the flour, salt, bicarbonate of soda, cinnamon if using and sugar
- In a jug mix the oil, water and vinegar.
- Combine the water mixture with the dry ingredients using a wooden spoon and mixing until the ingredients are just combined (it should be a thick batter).
- Mix through the fruit quickly
- Spread into the cake tin
- Sprinkle with the extra sugar
- Bake in the oven for 45 minutes (insert a skewer to test it is done; it should come out clean). If not bake for 5 more minutes and check again.
Let the cake cool for ten minutes or so before serving.