Adam Liaw’s apple and pear cake

Name: Adam Liaw’s apple and pear cake
Cook time: 1 h 30 min
Yield: 6-8
Cuisine: Contemporary
Ingredients: 150g plain flour; 1 tsp baking powder; ¼ tsp salt; 2 eggs; 150g caster sugar; 1 tsp vanilla extract; 125ml vegetable oil; 2 red apples, peeled, cored and cut into 2cm pieces; 2 pears, peeled, cored and cut into 2cm pieces; 25g butter, melted; 2 tbsp demerara sugar; 300ml thickened cream

Adam Liaw

June 22, 2023

easyTime:1-2 hoursServes:6-8

This is one of the easiest – and tastiest – cakes you can make.

Ingredients

150g plain flour
1 tsp baking powder
¼ tsp salt
2 eggs
150g caster sugar
1 tsp vanilla extract
125ml vegetable oil
2 red apples, peeled, cored and cut into 2cm pieces
2 pears, peeled, cored and cut into 2cm pieces
25g butter, melted
2 tbsp demerara sugar
300ml thickened cream

Method

Step 1
Heat your oven to 170C fan-forced (190C conventional). Grease a 20cm round cake tin or 1.2 litre loaf tin and line the base with baking paper. Whisk the flour, baking powder and salt together. In a separate bowl whisk the eggs, sugar and 1 teaspoon of vanilla extract together, then fold in the vegetable oil and dry ingredients.
Step 2
Fold the apples and pears through the batter and transfer the batter to the cake tin (it will be very chunky). Pour the melted butter on top and scatter with the demerara sugar.
Step 3
Bake for about 55 minutes, until a skewer inserted into the centre comes out clean. Cool for 10 minutes, then remove from the tin. Whip the cream and serve with the cake, either warm or at room temperature.

Adam’s tip: I like to use vegetable oil, which has a neutral flavour, in
preference to butter when baking cakes that don’t require butter for aeration.

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