March
Easy
4 prs.
60 min.
Wild fruit cake
- 250g butter, softened
- 250g sugar
- 4 eggs
- 250g flour
- 6 pears or apples
- 4 tablespoons sugar
- Preheat the oven to 180 degrees Celsius.
- Using a whisk or a mixer, cream together butter and sugar until fluffy.
- Add the eggs, one at a time, to the butter. Once you have added one egg, whisk, and wait to add the next one until butter is once again smooth and the egg is incorporated.
- Add the flour by folding it into the butter with a spatula. Once fully mixed, set the bowl aside.
- Peel the fruits and remove the cores. Cut the fruit into thin slices.
- Rub a baking dish with butter and sprinkle it with sugar so it sticks to the butter, evenly coating the dish.
- Add the dough to the dish and spread the fruit on top of it in a single layer.
- Sprinkle a bit more sugar on top and bake the cake for 30-35 minutes or until a tester comes out clean.
Tips
Instead of apples or pear, you can use plums, cherries, or raspberries. Serving the cake with a bit of whipped cream, a spoonful of crème fraiche, or a dollop of ice cream only makes it more scrumptious.
David de Silva
Founder and CEO
David founded Kandy Spices in 2016 to import organic spices from Sri Lanka and produce gourmet spiced sauces. Raised in a Danish-Sri Lankan household, David has sought out knowledge of chilis and spices from a young age. In addition to Kandy Spices, David is in-house chef on a Danish morning television show, produces recipes, and consults restaurants, culinary schools, and private organizations.
David is a professional chef with experience from Kong Hans Kælder in Copenhagen and Henne Kirkeby Kro in Jutland. From 2007 to 2015, he ran David's Bistro in Copenhagen, a French-inspired restaurant with a focus on high quality produce and classical techniques.
