Full Recipe
Author
Julius Roberts |
Description
"I love a good cake and this is just that. Juicy, moist and wonderfully light, but most importantly, not too sweet. It sings with warm flavors from the spices, while the walnuts provide an earthy and satisfying crunch. The pears are first cooked in a caramel until sweet and tender, and you then pour the batter over and bake the cake upside down. Once cooked, you turn out the cake and let the caramel trickle into the sponge below. All it needs is a spoon of crème fraîche and you will be happy as can be. I find this cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 325°F/140°C oven before you serve, which brings it back to life."Excerpted from The Farm Table Text copyright © 2023 by Julius Roberts. Photographs copyright © 2023 by Elena Heatherwick, except as noted. Illustrations copyright © 2023 by Jethro Buck. Published by Ten Speed Press, an imprint of Crown Publishing Group.
