Cinnamon Apple and Pear Crumble Cake with Custard

06:02 16 January 2010

Description

Canned fruit is a great way to consume your 5-A-DAY. This recipe contains both apples and pears – not bad for a dessert!
1 hour and 30 minutes to prepare and cook. Serves 12.
See “Switch 2” for more recipes devised with James Martin

Ingredients

For the cake: ½ x 385g can sliced apples, drained ½ x 410g can pear quarters, drained 180g caster sugar 180g butter 150g self raising flour 50g ground almonds 3 eggs 1-2 tbsp milk

For the crumble: 60g caster sugar 90g butter 120g self raising flour 2 tsp cinnamon To serve: 1 x 425g can custard

 

Method

Preheat the oven 180C/ 350F/Gas4.
Grease and line the base of a 23cm round, deep cake tin.
Cut the apples and pears into slices and toss with half the cinnamon and set aside.

Crumble:
1. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs.
2. Add the remaining cinnamon and sugar; mix well and set aside.

Cake:
1. Beat the butter and sugar in a large bowl until pale.
2. Add the remaining ingredients and beat until combined.
3. Pour the mixture into the cake tin, place the fruit slices on top and sprinkle with the crumble mixture.
4. Bake for 50-55 minutes in the middle of the oven until firm and golden.
5. Cool in the tin before transferring to a wire rack.

How to serve:
Serve warm, or cold with a generous helping of creamy custard.

Servings

Nutrition Information

Calories: 413
Protein: 6g
Carbohydrate: 46.7g
Sugars: 28.6g
Fat: 23.8g
Saturated fat: 12.5g
Fibre: 1.3g
 

This recipe and image is copyrighted to Canned Food UK.