I'm that sort of personwho wants to explore every single food market in England. That is me. Iprobably make most people die with cringe yet still continue to be the most judgmental character on the planet. This is what Easter holidays does to mypoor (already sizzling) brain - causes me to write nonsense that has nothing todo with a pear loaf.
Broadway Market in Hackney was where I endedup last weekend. What a thriving place. Take away the hipsters and I’llhappily drive East every weekend. Unfortunately I cannot handle the occasional stagnantwhiff of charity shop when I’m haggling for a whole coconut cream cake so maybeI’ll just turn up when I want to purchase the most beautifully stump-likeorganic pears or, equally so, a small aromatic coffee from Climpson and Sons (totally worth the £2.40 out of my friend's pocket). So what I really want tosay is, if you’re tolerant of 2013’s trendsetters and a total foodie, go toBroadway Market, there is so much to smell, taste… and gasp at.
|Streusel Topped Pear Loaf|
If you’re a fan of cinnamon, fruit and cake (as separatecomponents), this loaf combines all of that together and tastes like a tea timeaccompaniment. I studied Boston’s Flour Bakery’s Banana Bread and turned it intothis delicious thing of pear beauty. The funny thing is, it was already a thingof beauty before I messed with it. So can you just imagine how darn amazingthis loaf tastes?!
2 pears, grated
210g plain flour
2 eggs, large
230g golden caster sugar
2 tbsp yogurt
120g corn oil
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1 tsp vanilla
1/2 tsp salt
40g rolled oats
30g dark brown soft sugar
40g cold butter, cubed
2 tbsp plain flour
1/2 tsp ground cinnamon
Preheat the oven to 165 C.
Whisk the eggs and sugar until light and fluffy - 4 minutes.
Slowly drizzle in the oil. Set aside.
Peel and grate the pears and quickly add them to the mixture (to avoid oxidation) followed by vanilla and yogurt. Mix until just combined.
Add in the flour, bicarb, cinnamon and salt and fold into the mixture using a metal spoon or rubber spatula. Fold until you can no longer see any white streaks.
Pour mixture into a lined loaf tin (or two) and bake for 45/55 minutes, or until a knife comes out clean. But wait! Don't have a rest yet, there's still streusel to prepare.
Make the streusel topping by adding all the ingredients except the butter into a small bowl. Combine, then add the butter and using your fingers or a knife, make a crumbly mixture.
As soon as the streusel is made, quickly take the loaf out of the oven (after 20 or so minutes in the oven) and evenly sprinkle the streusel on top. Return back to the oven for the remaining time.
Once baked, let cool in the tin for ten minutes and turn out - then enjoy!
|1 slice never seems adequate|
|A pear a day...|