Mini Apple, Pear and Walnut Cakes
Servings: 12
Ingredients
- 2 eating apples
- 2 pears
- 1 lemon, zested and juiced
- 2 large eggs
- 125 g soft brown sugar
- 1 tbsp maple syrup or clear honey
- 30 ml apple juice
- 1 tsp vanilla essence
- 150 g plain flour
- 1 tsp baking powder
- 110 g butter, melted
- 75 g walnuts, chopped
Instructions
- Heat the oven 180°/gas mark 4. Butter 12 muffin tray. I use a silicone tray for preference.
- Peel, core and cut the apples and pears into small cubes. Place them in a bowl with the lemon juice and toss to coat.
- Beat the eggs until foamy. Add the sugar and beat until well mixed.
- Add the honey, juice, vanilla and lemon zest.
- Sieve half the flour and baking powder into the mixture then half of the melted butter. Repeat with the remaining flour and butter.
- Fold in the drained apples and pears.
- Divide between the muffin tray. Top with chopped walnuts. Bake for 20-25 minutes until golden and cooked through. Leave to cool before removing.
- Serve warm as a dessert with sifted icing sugar and clotted cream or delicious as a cake at room temperature.
Notes
A great way to use any overripe pears and apples.
Tip: I buy bags of lemons and limes as they are a better buy and freeze rind and juice into ice cube holders or other small containers. I label them 1 or 2 lemons accordingly. It saves a lot of time and waste when recipes just want some rind or juice.