Almond, apple and pear sponge

Almond, apple and pear sponge

A fragrant sponge packed with apples and pears and flavoured with rose, then topped with an almond sponge. For extra decadence, serve with clotted cream.

Almond, apple and pear sponge

Love a proper pudding? Us too! That’s why we’ve got plenty of comforting pudding recipes for you to try.

  • Serves icon Serves 4-6
  • Time icon Takes 25 minutes to make and 50 minutes to cook

A fragrant sponge packed with apples and pears and flavoured with rose, then topped with an almond sponge. For extra decadence, serve with clotted cream.

Love a proper pudding? Us too! That’s why we’ve got plenty of comforting pudding recipes for you to try.

Nutrition: For 6 servings

Calories
518kcals
Fat
26.4g (11.5g saturated)
Protein
8.5g
Carbohydrates
66.1g (50.9g sugars)
Salt
0.6g

Ingredients

  • 2 (about 500g) Bramley apples
  • 500g British pears
  • Juice of ½ lemon
  • 85g caster sugar
  • 1 tbsp rosewater

For the topping

  • 115g butter, softened
  • 115g caster sugar, plus extra for sprinkling
  • 100g self-raising flour
  • 75g ground almonds
  • 3 medium free-range eggs, beaten
  • ½ tsp almond extract
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Method

  1. Preheat the oven to 180°c/fan160°c/gas 4. Peel, core and chop the apples and pears and put into a bowl with the lemon juice. Add the sugar and the rosewater and mix thoroughly, then tip into a 1.5-litre pie dish.
  2. Make the topping. In a large bowl, beat the butter and the sugar until pale and fluffy. In another bowl, mix together the flour and almonds. Beat a third of the eggs into the butter, then a third of the flour mixture. Repeat until all the ingredients are used up. Add the almond extract and spread over the fruit – it doesn’t matter if there are a few holes. Bake for 50 minutes or until the topping has risen into a golden sponge. Sprinkle with extra sugar and serve warm or at room temperature.

Nutrition

Calories
518kcals
Fat
26.4g (11.5g saturated)
Protein
8.5g
Carbohydrates
66.1g (50.9g sugars)
Salt
0.6g

delicious. tips

  1. You can use concord, comice or conference pears to make this recipe.

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