Yuko

Back in Singapore after my stay with my mother in Japan – I hope to share one or two more posts to share reflecting on my cooking and time there.

Meanwhile, joining #cbcbakealong for the first time, hosted by wonderfully talented Jen @cookingbychapter 💛
This month’s theme was pumpkin vs apple. I love both, but since I had an occasion to bring something sweet, and I thought of just the right quick & east go to recipe, joining team apple.

A rustic autumn pound cake, packed with apples and raisins – I always wonder if the batter can hold so much fruit.
Just mix, bake, and enjoy – wonderfully moist, full of fruit, with the warm aroma of cinnamon.
Perfect alongside a cup of tea.

Ingredients for 17cm loaf tin:
2 eggs
70 g rice oil
80 g beet sugar (brown sugar)
A pinch of salt
Zest of ½ lemon
80 g whole wheat flour
4 g baking powder
2 g cinnamon
140 g apples
100g raisins

Preheat oven to 180°C.
After baking, I let the cake rest upside down for a day, which set the crumb beautifully. The result was tender yet structured – such a delight to slice and share.

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シンガポールに戻ってきました。
日本での振り返りはまだあと少し投稿したいのですが、今日はお題に参加。
テーマはリンゴのベイク。

常夏の気候ですが、気分は引き続き秋。
お気に入りの秋らしいパウンドケーキ、たっぷりのリンゴとレーズンに、レモンとシナモンが香りたち、紅茶と最高！
こんなにリンゴを入れて大丈夫？と思うくらいの量ですが、しっかり生地にまとまっていくのも楽しいレシピ。
本来はクルミとプルーンも入るもので、cotta掲載の「りんごの田舎風パウンドケーキ」を参考にしています。

#poundcakes #poundcake #fruitcake #raisin #autumnbake #パウンドケーキ #季節のケーキ #季節のパウンドケーキ #リンゴケーキ #autumnbaking #秋のお菓子