CARAMELAPPLES
WITHCRUMBS& CREAM
PREP+ COOKTIME 40 MINUTES SERVES 4
80gbutter,chilled,chopped
¾ cup(180ml)applejuice
¼ cup(55g)brownsugar
1 vanillabean,halvedlengthways,
seedsscraped
4 small(500g)grannysmithapples
peeled,quartered
1 cup(120g)almondmeal
(groundalmonds)
½ cup(70g)instantoats
2 tablespoonswhitechiaseeds
½ teaspoongroundallspice
doublecream,to serve
1 Preheatovento180°C/160°Cfan.
Linea bakingtraywithbakingpaper.
2 Combine30gofthebutterwith
theapplejuice,brownsugarand
vanillabeanina mediumfryingpan
andstirtocombine.Addtheapples
andcoverwitha roundofbaking
paper;cook,overmediumheat,
turningoccasionally,until
caramelised(10-15minutes),
addingmoreapplejuiceif necessary.
Removefromtheheat.
3 Meanwhile,combinethealmond
meal,oats,chiaseedsandallspice
ina bowl.Addtheremaining
buttertothemix,workingit in
withyourfingertipsuntilthe
mixtureresemblesbreadcrumbs.
Add1-2tablespoonsofthecaramel
fromthepanandstirtocombine.
Spreadthealmondmealmixtureover
thepreparedbakingtrayandbakefor
10 minutes,stirringoccasionallyto
ensurethatthecrumbsbakeevenly.
4 Servetheapples with the crumbs
and cream.
PEAR& SEVILLE
MARMALADE CAKE
PREP+ COOKTIME1½HOURS
(+REFRIGERATION)SERVES 83 (700g)semi-ripebeurreboscpears,
washed,unpeeled
¼ cup(60ml)brandyorpearliqueur
1 cup(120g)almondmeal
(groundalmonds)
1 cup(160g)wholemealplainflour
2 teaspoonsbakingpowder
200gbutter,softened
1 cup(220g)darkbrownsugar
3 eggs
½ cup(170g)seville orange
marmalade
20 wholepecans
2 tablespoons coffee sugar crystals1 Preheatovento160°C/140°Cfan.
Greaseandlinea 22cmcakepan.
2 Quarterthepearsandremovethe
core.Cutinto3cmchunksandpour
over2 tablespoonsofthebrandy.
3 Combinethealmondmeal,flour
andbakingpowderina bowl.Add
a generouspinch of salt and stir
tocombine.
4 Beatthebutterandbrownsugar
untilcreamyinanotherbowlwithan
electricmixer;beatineggsoneat
a time,addinga spoonfuloftheflour
mixturewitheachaddition.Fold in
remainingflourmixture.
5 Stirintheremainingbrandyand
marmaladeand,lastly,thechunks
ofpear.Spoonintotheprepared
panandsmooththetop.Arrange
thepecansaroundthetopedge
ofthecakeandsprinklewith the
coffeesugarcrystals.
6 Bakefor 45 minutes,thencover
withfoiltopreventtopburning.
Bakefora further 45 minutesoruntil
a skewerinsertedintothecentre
comes out with moist crumbs.94 #COOKWITHTHEWEEKLY
Seasonal Desserts
TEST
KITCHEN
NOTES
Sevilleorangemarmalade
is traditionallymadewith
thebittersevilleorange.
It hasa tart,bittersweet
flavour,whichaddsa
lovely tang to the cake.