This cake is a variation on Ottolenghi’s beautiful Amaretto and Pear cake from their Cookbook which I tried originally a few weeks ago. In fact this is the third version of this cake I have made so far.
I used Egremont Russets as well as some of the Red Pippins both from the three graft family apple tree at the bottom of our garden. They are lovely apples but the Russets in particular don’t store very well, so as always at this time of year I have to think of ways to use them up.
Not so long ago I said I didn’t like cakes made with oil. This one however is just perfect so I eat my words, or maybe, just another slice…. I made a double batch and have put three loaf cakes by for another day, as they freeze well. Continue reading