Juicy pear and apple cake
250 g pears (about 1 pear), peeled and cored
250 g apples (about 1 apple), peeled and cored
Juice of 2 lemons
180 g butter at room temperature
100 g Demerara sugar
1 vanilla sugar
250 g all-purpose flour
150g dark flour
A pinch of salt
1 packet baking powder
Grated zest of 1 lemon
100 ml milk
3 tbs warmed honey
Powdered sugar, for sprinkling
Ground cinnamon, for sprinkling
Cut an apple and a pear into quarters, then into medium thick slices (not quite thin), and soak in lemon juice. Set aside.
With a hand-held mixer beat the butter for 3-4 minutes until foamy.
Alternately add Demerara sugar mixed with vanilla sugar and eggs to the butter, mix to combine after each addition.
Alternately add to the butter and eggs mixture all-purpose and dark flour mixed with salt, baking powder and grated lemon zest with milk. After each addition mix to combine.
Spread the dough into the buttered and floured baking form. Press pear and apple slices vertically into the dough, forming very thick rows.
Brush the top with warmed honey and bake in the oven at 180°C for about 40 minutes or until done.
Cool the cake and sprinkle with a mixture of powdered sugar and cinnamon or just cinnamon. Cut into slices and serve.