… one of the upsetting things about the past twelve months that make up my annus horribilis is that I don’t get to reap the rewards that working at such a fine home as Gunby Hall brings… whilst the experience as a whole may have been revolting I cannot say the same for the produce grown in that stunning garden and this included the incredibly diverse variety of apples and pears. I think on the last count it was over 60 and the apples ranged from the obscure Peasgood Nonsuch – bitter, teeny little things to the classic Cox’s Orange Pippin – sweet and juicy…
… so it’s lucky that from this week Sainsbury’s are celebrating British apple and pear season in style by stocking 52 varieties of locally grown apples and 10 types of pears… and ok, whilst they won’t stock the uber-obscure Lord Burgheley they are stocking some diverse and very tasty numbers such as the Cameo, Jonagold and Junami and i’m fortunate enough to have been sent a whole sack-load of apples to taste and to cook with…
… interestingly I went through a phase, back in my early twenties where I became allergic to apples and pears… my lips and throat would swell up, which was rather unpleasant and I actually didn’t eat them for a good 10 years… after much research I discovered that I have something called Oral Allergy Syndrome which means I have a low immunity to any fruit or vegetables that have the ability to cross-polinate and this includes apples, nuts and potatoes… it tends to effect hay-fever sufferers and usually effects them in different ways with different fruit and veg… after 10 years on the Atkins Diet, cutting out apples and potatoes my tolerance levels seemed to have changed and I can now eat apples again, which I do with relish… I just love biting into a crisp, juicy apple that squirts out the side of my mouth… one of the varieties that Sainsbury’s sent me, called Rubens was particularly juicy and it’s also the fragrance that I particularly love, subtle in some varieties but really obviously appley in others…
belleau apple and pear cake
this is a classic cake that I have made plenty of times before here on the blog but it celebrates the apple so beautifully as it really packs them in… it’s more apple and pear than cake in fact… and you can use any variety you wish… i’m using 3 varieties of apple and 2 of pear and i’m caramelising them first just for added depth… and what I love is that you can really feel the different textures of each fruit… as you can see i’ve also gone a little bundt crazy of late… it’s just that they look so cool (and I spent a small fortune on a bundt tin…)
to caramelise
2 tablespoons soft brown sugar
2 tablespoons butter
for the cake1lb apples and pears – peeled and diced
6oz Sugar (i used light brown sugar)
6oz softened butter or margarine at room temp
2 eggs – beaten
2 tablespoons milk
9oz self raising flour
1 teaspoon cinnamon
you will also need some cream, extra cinnamon and icing sugar for the icing
– melt the butter and sugar and when hot add the apple and pear chunks and saute for 5 mins – drain the apples and pears and set aside the sauce for later
– cream the butter and sugar until light and fluffy, sprinkle in the cinnamon
– add one egg and whisk it into the batter, then add half the flour and whisk again, repeat with the other egg and the remainder of the flour
– add the milk to slacken the batter slightly.
– fold in the apple and pear chunks
– pour in to a greased and lined caked tin… I used a 25 inch bundt but any shape will work
– bake for 45 minutes at 170C
– to make the icing simply add a a tablespoon of icing sugar to the caramel then halve it into two portions, stirring cream into one and cinnamon into the other
– when cool, drizzle the icing on top
eat and of course, enjoy!
I know your first sentence isn't supposed to be funny, but your Latin typo had me sniggering like a schoolgirl!!!
I don't doubt that those apples and pears are luscious but that icing would just make for me!
which is funny because my anus is really rather lovely! x
The two flavored icing looks so pretty on your apple/pear cake. I love this time of year when all the apples are so fresh and crisp.
Oh my that looks good…rare local apples are now appearing at our local farmer’s market in Usk and I do so love to celebrate them and this looks like a winner so thank you Dom!!
Caramelizing the fruit first would really add to the flavour. This reminds me that I have some gala apples in te crisper.
What a fabulous cake Dom, and I see you are embracing your Bundt side lately, they do make such stunning cakes, I must dust of my bundts, in a manner of speaking! Never mind about the bad year – put it behind you and look to the future…..all will be well with cake and a cuppa! Lovely post! Karen
That is lovely since I got two bags of apple last weekend from a friend. For me it would just be the apple version without pears then.
I thought your post title was a very subtle play on words (bearing in mind what “apples and pears” means in rhyming slang) – Below Stairs cake??
We are finding that we get lots of less well-known apple varieties in our veg box these days, which is great. You can easily get bored with the 8 or 10 varieties seen in the supermarkets.
HA!!! (Screeching like Claudia Winkleman now!)
A lovely cake, and I do think the bundt tin looks effective, i'm glad you are getting lots of use out of it as you spent a small fortune on a bundt tin – that sentence made me smile! x
Such a stunning and delicious cake! My Baked Pumpkin Cake was firmer or denser in texture compared with regular cake and it got that beautiful color from the pumpkin itself…
The icing drizzle makes your cake really special.
Gosh I've not heard of that allergy before, how horrid for you and how brilliant that you can now eat all those foods with relish. I remember you waxing lyrical about the Gunby fruit last year, such a shame.
Your cake looks quite stunning and a slice would go down very well right now.
Dom that cake looks stunning!! I can only dream of having a bundt cake turn out that well…
I love how it looks like there's only just enough cake batter to hold the apples and pears in place – partly because you get more delicious fruit per bite, but also because I'm sure it makes it basically a health food…
Oh this looks so delicious! I cannot wait to make this!
Thank you for making my day with humor!
I have to say, I'm with little Macaroon – I snickered a little at the first part of your post.. and I needed it too, so thank you!
The cake looks absolutely amazing, Dom!!
: )Looks really nice and would love a slice..
Good ol' Sainsbury's eh, always there to save the day ;0)
And may I say Dom, this is yet another superb looking cake from your kitchen, I am very envious.
Brilliant! The joy of typos!
Yum! I love the fact there is more fruit than cake and the drizzles sound delicious. Thank you for the recipe.
I love bundt cakes and this fruit-filled recipe is really enticing!
Must be so horrid when you develop an allergy to something you love, but good to hear it faded away eventually. Love apples and pears!
I'm glad you got over your allergy – I can't imagine not being able to eat my favourite foods! I love apples and pears especially when they are baked in cakes like this. I have a little bundt addiction going on and have spent a similar small fortune on various bundt tins.
What a lovely, lovely bake Dom! Goodness, how horrid to have had those allergies, but very glad to hear they've receded now