by Hugh Fernley-WhittingstallIf you caught his River Cottage show on Channel 4, the chances are you've got your heart set on cooking up several of his recipes.
This excellent programme has everything I enjoy in a cookery programme.
I don't even like cakes as such, but my eyes were like saucers when he made his pear and almond cake & the recipe is on the internet, so I can blog about it too.
Several tweaks when I do so, coupled with lean baking details - so much so - after 35 mins of cooking at my chosen oven temp @170, it's still pretty raw,
so I decide to bake it for an additional hour as I would a fruit cake (protected on top with greaseproof paper) - and pop out to B & Q to look at doors for our bike shed.
& I come back to a delicious aroma of baked rich pear cake.
So the cooking timings here are 1hr35 @ 170.
Oh, and obviously the sugar goes in at the butter stage to be creamed - they missed that bit out.
- no SR flour, so I use plain white, with baking soda
- the sugar is way too high, so I use 1 thick teasp of honey on the pears after they cook, & 130g muscovado sugar in the cake
- I never have cinnamon, so I use 1 cardamom pod seeds
Have a go, you'll love it.