Easily my second favourite month of the year (December being número uno what with Christmas, obvs). The school kids have gone back meaning the queue in the local ice cream parlour is no longer 25 deep each afternoon (very fortuitous timing with the Indian Summer forecast).
The Great British Bake Off is getting into its stride, with favourites being formed and Ian no longer being star baker every single week. And star spangled Strictly is soon to return, brightening dark Autumnal evenings.
The shelves in the local greengrocers are packed full of glorious late summer and early autumnal bounty: blackberries, plums, apples and pears. All marvellous inspiration when it comes to baking. Such as this Pear, Apple and Almond Cake, a twist on a Mary Berry favourite.
Pear Apple and Almond Cake
125g self-raising flour
100g ground almonds
1.5 level tsp baking powder
225g caster sugar
2 large eggs
½ tsp almond extract
150g butter, melted
150g cooking apples, peeled and cored
150g pears, peeled and cored
25g flaked almonds
- Preheat the oven to 160C/fan 140C/gas 3. Lightly grease a deep 20cm loose-bottomed cake tin.
- Beat together the flour, ground almonds, baking powder, sugar, eggs, almond extract and melted butter in a large bowl.
- Spread half this mixture in the prepared tin. Thickly slice the apples and pears and lay on top of the mixture in the tin. Roughly spoon the remaining mixture over the fruit and sprinkle over the flaked almonds.
- Bake in the preheated oven for 1¼-1½ hours until golden and coming away from the sides of the tin
- This cake is perfectly served warm with an enormous dollop or two of custard
- Alternatively serve cold with a dollop of creme fraiche