Pear and prune cake
1 Reviews
About the bake
Pear and prune crumble cake as featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.
Method
Step 1
Pre heat oven to 180°C (fan 160°C, gas mark 4. Grease a 9 inch spring form cake tin with extra butter, and line with baking paper.
Step 2
For the sponge; cream the butter and caster sugar together in a large bowl until light and fluffy, using a mixer on medium-high speed.
Step 3
Add the eggs, one at a time, still beating until all incorporated. Sift in the flour, cinnamon and baking powder and fold gently using a large metal spoon.
Step 4
Fold in the vanilla extract and add the prunes. Peel and roughly chop the pears into chunks before adding to the mixture.
Step 5
For the crumble, place all the crumble ingredients in a bowl and with your fingers rub until you have a rough crumb mixture.
Step 6
Scatter the top of the sponge generously with the crumble. Bake in the preheated oven for 60 minutes. Leave to stand for 5 minutes, then remove the sides of the tin and peel away the paper. Serve with custard
Ingredients
For the sponge
- 100gButter (unsalted)
- 100gBillington's Unrefined Golden Caster Sugar
- 4Egg(s) (free range)
- 200gAllinson's Self Raising Flour
- 2 tspCinnamon
- 2 tspBaking powder
- 2 tspNielsen-Massey Vanilla Extract
- 4Pear(s) (medium size)
- 250gPrunes
For the crumble topping
- 125gAllinson's Plain White Flour
- 50gBillington's Unrefined Light Muscovado Sugar
- 50gButter (unsalted)
- 1 tspCinnamon
- 50gPorridge oats (rolled)