LATE SUMMER FRUITS DESSERT CAKE
This dessert cake is simply scrumptious served warm with a good dollop of thickened cream or custard.
2 cooking apples, peeled and cored
2 pears, peeled and cored
1 orange, juiced (save zest for cake)
100g butter, cubed
70ml brandy or rum
1 vanilla pod, split, seeds scraped
50g walnut halves
60g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
Zest of 1 orange
100ml thick natural unsweetened yoghurt
300g self-raising flour
1 teaspoon cinnamon, plus extra to sprinkle
2 tablespoons sugar
Topping: Cut apples and pears into 2cm chunks. Place in a large saucepan with orange juice, butter, brandy or rum and vanilla pod and seeds. Bring to the boil then simmer until all but a tablespoon of the liquid has evaporated. Drain off this liquid and reserve. Leave fruit to cool, removing the vanilla pod.
Cake: Heat oven to 180° C. Line the base and sides of a 23cm spring- form cake tin with baking paper.
Place butter and caster sugar in a food processor and mix until creamy. Add eggs, vanilla and orange zest and process until just combined. Add yoghurt and pulse to just combine. Add flour and cinnamon, pulsing until mixture forms a thick batter.
Spread batter in lined tin. Arrange cooked fruit on top, followed by blackberries.
Toss walnut halves in reserved cooking liquid then scatter over cake. Sprinkle over the 2 tablespoons of sugar, followed by a good pinch of cinnamon.
Bake cake 55- 60 minutes or until a skewer inserted into the centre comes out clean. Makes 1 x 23cm cake