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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.
![](/application/files/6414/9821/3717/David_profil.png)
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.