Pears, apples and cinnamon go hand in hand when it comes to baking. Perfect Autumn cake slightly tart apples, pears and cinnamon with a hint of lemon baked into a brown sugar cake with vanilla glaze. I enjoyed a piece of this warm I couldn’t resist.
Cinnamon Pear and Apple Honey Cake
2 cox orange apples or granny smith
2 brown pears
1 tsp cinnamon
1/2 lemon, juiced
1 dsp honey
1 1/2 cup brown sugar
2 tsp vanilla
1/4 cup canola oil
1/2 cup milk
1 tsp baking soda
2 1/2 cup self raising flour Icing
3 cup icing sugar
2 cap vanilla essence
4 tbsp. water
Pre-heat oven to 180 degress bake.
Dice apples and pears mix with cinnamon, honey and lemon juice.
Line cake tin with baking paper you can use a circle or square tin just ensure the baking paper goes up the sides.
Combine vanilla, eggs, brown sugar oil in a bowl stir well. Sift in flour and baking soda and stir to combine.
Add milk and mix to form a smooth batter.
Scatter half the apple and pear mixture on the base of the lined cake tin, followed by the batter. Smooth this out evenly and top with remaining apple and pear mix.
Bake for 60-70 minutes until when tested with a knife it comes out clean.
Allow to cool.
Sift icing sugar into a bowl and add 2 caps of vanilla essence and 4tbsp of cold water, stir well until you have a thick consistency.
Pour icing over the cake starting in the center and smoothing it evenly with a spoon.
Simple Easy and tastes out of this world. Sweet Vanilla notes with bursts of apple and tangy sweet rhubarb. Perfect on a hot scone, toast, served on ice-cream or even folded through plain yoghurt the possibility’s are endless!
500 grams rhubarb, washed and cut 2 cm chunks
500 grams green apples, peeled, cored and cut into 2cm chunks
880 grams white sugar
1 vanilla bean, split in half
1 lemon, juiced
250 ml water
Combine rhubarb, apple, lemon juice and water in a heavy based sauce pan.
Over a simmer stew fruit to release natural juices, then bring to a boil for 5 minutes.
Gradually poor in sugar and dissolve, bring to the simmer and cook for 45 minutes, constantly stirring.
Test jam with the frozen plate test to see if its ready for bottling, remove from the boil every time you test..
Pour into hot sterilized jars and seal while hot. Once cool date label, and maybe decorate adding a personal touch.
Peel, core and cut apples into 2 cm size chunks.
Cut rhubarb and apple to the same size chunks.
Dissolve sugar into stewing rhubarb and apple.
Skim all white foam off the boiling mix before bottling.
I use a silicon funnel to fill my jars, best way to avoid spillage.
End result; Rhubarb vanilla bean and Granny smith apple Jam.
Styling and decoration, give it your own personal touch. Great for gifts.
Fresh quality ingredients straight from the Otago Farmers Market to my kitchen bench.
Jams and Preserves
Jams and preserves are perfect ways to hold on to and eat delicious fruit and vegetables when not in season. From pickles, chutneys to jams and sauces the possibilities are endless. One thing I have just started really getting into. Yesterday I made mixed berry jam and a few weeks ago I made Heirloom Green Tomato and Ginger Chutney. I think I have the preserving bug and what a great one it is to have!
Rhubarb, Vanilla bean and Granny Smith apple jam on the go today. Rhubarb and Granny smith apples from The Otago Farmers Market in #gigatowndunedin .
Omega Plum and Green apple Jam
Quince and Cranberry Jam
Check back later for the finished products and achievable recipes that anyone out there can make.
Baked apple filled with a coconut and cinnamon caramelized banana served with white chocolate vanilla bean custard and French vanilla ice-cream
As asked in yesterday post Here is the recipe for Apple Heaven.
3 Golden delicious apples(Granny Smiths are perfect too) Caramel
1/2 cup coconut cream
2 heaped tbsp. soft brown sugar
1/4 tsp. ground cinnamon
1 banana, mashed Custard
2 tbsp. custard powder
1 1/2 tbsp. vanilla bean sugar
3/4 cup milk
1/4 cup coconut cream
1/2 cup white chocolate, I used belgium white choc buttons
Pre-heat oven to 180 degrees.
Remove the centre core of the apple with a melon baller, make sure you don’t go right through and out the bottom of the apple.
In a bowl whisk together brown sugar, cinnamon and coconut cream. Pour into the hollowed out apple and bake for 20 minutes.
While your apples are baking make the custard, in a medium saucepan combine custard powder, vanilla sugar and the second measure of coconut cream. Whisk together to form a paste and remove any lumps, whisk in remaining milk and place over a medium heat stirring constantly.
Bring custard to a boil and cook for 5 minutes to thicken stir constantly so it doesnt burn , remove from heat and whisk in chocolate.
After the 20 minutes is up , remove apples from oven and bast in the caramel sauce which is in your baking dish. Fill the apples with mashed banana and baste again, return to the oven for a further 10 minutes.
Once apple has finished it will look like the picture below.
Serve with white chocolate vanilla bean custard, french vanilla ice-cream and a drizzle of caramel.
Tonight I had a sweet tooth coming on so I decided to head to the fruit one ripe banana and 3 crispy golden delicious apples.
Well I am thinking a baked apple filled with a coconut milk and cinnamon caramel , fresh banana and served with white chocolate vanilla bean custard with French vanilla ice-cream. This is my choice of spending a night with great friends.
Would you like this recipe to try at home? I PROMISE you will make your guests smile.
Comment below and I will post a recipe.
Its a simple easy dessert on the table within in 30 minutes it has a beautiful contrast of flavours from tart apple too sweet caramelized banana and a velvety smooth vanilla bean custard. You will enjoy this as much as I did I PROMISE!