Gluten-free apple and pear mini loaf cakes with custard cream icing

Makes:  24 mini loaves

Ingredients

For the Apple and Pear Puree

  • 2 tart eating apples (such as Braeburns)
  • 2 pears
  • 1 tablespoon lemon juice
  • 3 teaspoons caster sugar

For the Cakes

  • 1 splash of vegetable oil or butter to grease tin
  • 8 large eggs
  • 325 grams ground almonds
  • 275 grams caster sugar
  • 1 tablespoon lemon juice

For the icing:

  • 100g icing sugar
  • 3 tbsp custard powder
  • 1 tbsp vanilla extract
  • 600ml double cream

You will need:

2 x 12 hole mini loaf tins
Piping bag and star nozzle

Method:

  1. The icing will need to chill in the fridge overnight, so make it the day before you want to serve the cakes. Sift the icing sugar and custard powder into a large bowl, add the vanilla extract and 4 tbsp of the cream, then whisk until smooth.
  2. Tip the remaining cream into a medium saucepan and heat gently until small bubbles start to appear around the edges of the pan – the cream should be hot, but not boiling. Gradually pour this into the bowl with the custard powder mix, whisking all the time. Pour the mixture back into the saucepan and return to the heat. Cook gently for 4-6 mins, stirring all the time, until the mixture has thickened and the custard powder has dissolved. Transfer to a bowl and cover the surface directly with cling film. Leave to cool, then chill overnight.
  3. Peel, core and chop the apples and pears roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the fruit to a rough puree with a wooden spoon or fork. Transfer to a bowl and leave to cool.
  4. Preheat the oven to Gas mark 4/180ºC/350ºF.  Grease the tins.
  5. Add the eggs, ground almonds, caster sugar and 1 tablespoon of lemon juice to the cooled puree and mix either with a handheld whisk or with the paddle attachment of a stand mixer.
  6. Scrape the mixture into the prepared tins and bake for 15-20 minutes until the sponges are golden and spring back when lightly pressed.
  7. Leave to cool in the tins for a couple of minutes and then turn out on to a wire rack to cool completely.
  8. When the loaves are cool, whip the chilled custard cream icing to soft peaks, then transfer to a piping bag fitted with a large star nozzle. If the mixture is too stiff to pipe, pop it in the microwave for 10 seconds at a time until it is soft enough to whip.  Holding the bag at a 45 degree angle, pipe some icing onto each loaf using a zigzagging motion.

Published by

Katherine Wagg

I'm Katherine and I love to bake! Cakes are my favourite but I love a challenge and trying new things. I hope you enjoy my blog. Happy Baking!

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