Pear, Blackberry and Walnut Cake (8)

A loaf cake full of autumnal flavours from Diana Henry.

Pear, Blackberry and Walnut Cake (8)
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Pear, Blackberry and Walnut Cake (8)
Print Recipe
  1. Preheat the oven to 180C/170C fan/Gas 4 and butter a loaf tin measuring 22cm x 11cm x 6cm. Line the bottom with greaseproof paper.
  2. Toss two big spoonfuls of the flour with the fruit. To the rest of the flour add the baking powder, sugar and a pinch of salt.
  3. In a jug, mix the yogurt, olive oil, eggs, vanilla and zest.
  4. Stir the wet ingredients into the flour mixture, making sure the flour is properly mixed in, then carefully fold in the fruit with their flour, then the walnuts.
  5. Scrape into the tin and bake for an hour, or until a skewer inserted into the middle comes out clean.
  6. Leave in the tin for 10 minutes then carefully run a knife between the cake and tin, and turn out on to a wire cooling rack. Turn the cake so it is the right way up. Pour some maple syrup into a small bowl and use a pastry brush to glaze the top.
  7. Leave to cool before eating.
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