A loganberry is like a cross between a raspberry and a blackberry so either of these berries could also be substituted in this recipe.
Adapted from a Rachel Allen recipe – bake
- 3 ripe pears, peeled, cored and sliced
- Handful of loganberries
- 2 eggs
- 175g caster sugar
- 75g butter
- 75ml whole milk
- 125g self-raising gluten free flour
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
2 cooking apples, peeled, cored and thinly sliced
- Line a baking tin with
- Wash the blackcurrants and remove any stems but leave the little flower ends intact.
- 1. Preheat the oven to 200C. Line the sides and base of a 20 x 20cm square cake tin with parchment paper.
2. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
3. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180C/gas 4 and bake for a further 20–25 minutes or until well risen and golden brown.
5. Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.