Ruby Tandoh’s recipe for pear, rye and cardamom cake

Ruby Tandoh’s recipe for pear, rye and cardamom cake
 

I love this kind of cake: the type that’s firm, bready and packed with chunks of fruit and nut. Not because it’s particularly virtuous, but because its damp, dense texture means you can carve off great slabs, spread them with butter and it won’t crumble or collapse under the weight of the knife. It’s even good for breakfast. This is a great template recipe that you can adapt pretty much infinitely: cinnamon and cherry, ginger and cox apple, hazelnuts and peach all work a treat.
Pear, rye and cardamom cake Prep 15 min
Cook 1 hr
Serves 8
75ml vegetable oil
100g soft light brown sugar
3 eggs
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13 March 2018 in Lifestyle, Views: 136
Source: Guardian
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