Ingredients

Method

• 70 g light brown sugar
• 1 t ground cinnamon
• 1 apple, peeled and chopped
• 1 pear, peeled and chopped
• 120 g butter
• 130 g sugar
• 2 free-range eggs
• 180 g flour
• 1¾ t baking powder
• ¼ cup milk
For the icing:
• 70 g icing sugar
• 1 T lemon juice
• ½ t ground cinnamon

Method

Ingredients

1. Mix the brown sugar and cinnamon. Mix 1 T of this mixture with the chopped apple and pear. Set aside the remaining sugar-and-cinnamon mixture.

2. Preheat the oven to 180°C. Cream the butter and sugar together using the whisk attachment of a stand mixer. Add the eggs one at a time.

3. Add the flour and mix using the paddle attachment. Add the baking powder and milk and mix until combined.

4. Grease or line a 22 x 12 cm loaf tin. Place half the batter in the tin, then top with half the apple-and-pear mixture and a sprinkling of the reserved sugar-and-cinnamon mixture. Repeat the layers, ending with the sugar-and-cinnamon mixture.

5. Bake for 45 minutes–1 hour or until a skewer comes out with crumbs attached. Allow to cool for 10 minutes.

6. To make the icing, mix the icing sugar, lemon juice and cinnamon. Once the cake has cooled, drizzle over the icing and serve.

Photograph: Sadiqah Assur-Ismail
Production: Bianca Strydom
Food assistant: Ellah Maepa