Apple, Pear and Pecan Torta
Apple compote
2 large cooking apples
75g castor sugar
Peel, core and slice the apples and place in a pan with the sugar. Cook until the apple starts to soften. Place in a the bottom of a buttered baking dish. Allow to cool.
125g castor sugar
1 egg
125ml buttermilk
225g self raising flour
60g melted butter
35g chopped pecan nuts
2 medium pears
1 tablespoon honey
Set the oven to 170oc.
Whisk the egg and sugar and mix in the buttermilk. Add the flour and whisk to a smooth batter with the melted butter. Fold in the pecans. Spoon on top of the apples. Peel, core and slice the pears and arrange over the batter, pressing in slightly.
Cook for 25 minutes or until an inserted skewer comes out clean. Half way through cooking sprinkle the Demerara mixture over the top and drizzle over the honey.
Allow cool for 5 minutes before serving with cream, custard or ice-cream.
