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Kuchen

July 16, 2010


I made this recipe from Nigella Bites before we went on our 6 week holiday. So it’s been waiting awhile to be posted, and sat here in my house watching soppy chick flicks, processing photos for the things I’ve done recently I thought I should probably work on some of the older stuff!
The original recipe was for Blackberry and Apple, but cooking for the Clan meant that I had to be mindful of tastes. And, blackberries do not comply with tastes. Now I have reached a point were I can be happy to put up a dessert that meats most people’s tastes instead of trying to comply with everyone’s. However in the case of Blackberries, we’d be split down the middle, half and half. So instead….I went with Pear. I had pears I needed to use before we went away and well, apple goes with pear yea?
I loved this! I think apple and pear go together, and well anything with apple is going to work for me. In terms of form, it wasn’t quite perfect. I will have to do it over again now that I’ve been reminded of its tasty goodness!

Apple and Pear Kuchen

for the cake base

400g strong white flour
½ t salt
50g caster sugar
3g yeast
2 eggs
½ t vanilla extract
Grated zest of half a lemon
¼ t ground cinnamon
125ml lukewarm milk
50g butter, softened

For the topping

1 egg beaten with a T of cream and a pinch of cinnamon
550g of stewed pear and apple
Zest of ½ lemon
50g SR flour
25g ground almonds
¼ t ground cinnamon
50g cold butter, diced
2T caster sugar
2 Demerara sugar (or dark sugar)
25g flaked or ground almonds

Put 400g of flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make medium soft dough, being prepared to add more flour as necessary. Work in the soft butter and knead by hand for about 10 minutes or half that time by machine. When the dough is ready it will appear smoother and springier. Cover with a tea towel and leave till doubled in size (an hour to an hour and a half – or overnight) then punch down and press to line a tin 30x20cm. When its pressed out, leave it to prove for 15-20minutes then brush with egg and cream mixture.
Preheat the oven to 200C. Mix the apple & pear with the zest. Set aside for a few minutes and make the crumble top. Put the flour, almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter. Using tips of fingers, rub it into the flour. Stop when you have a mixture that resembles porridge oats. Fork in the sugars and extra almonds.
Tumble the fruit over the dough and sprinkle with crumble. Put in the oven for about 15 minutes then turn to 180C and cook for another 20 minutes or so until the dough is swelling and golden and crumble is set. Remove from the oven, wait five minutes, then cut it into slabs.

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