So sweet it is. Pear and Amaretto Crumble Cake from Ottolenghi (p218, and on the web) caught my eye since I've got a bottle of amaretto needing to be used up. It turned out to a tasty cake, but can't say it's one I'd ever make again. DH, the head dishwasher, asked if there were any bowls that I didn't use to make the cake. There's a bowl for tossing together the apple, pear, walnuts, lemon zest, and amaretto, plus the one I used for measuring the weight of the fruit and nuts. Then there's a bowl for the flour, baking powder, cinnamon, cloves, and ground almonds. And a couple more for the separated eggs, plus the small one to crack each egg into. (If you've ever opened a bad egg into a cake batter, you learn to open your eggs into a separate dish before adding them to anything.) And a big bowl for mixing the batter. And a little one for mixing the crumble. (I made a fifth recipe of the crumble recipe to top the loaves.) That's a lot of bowls for what's essentially a tarted up quick bread.
It tastes yummy, I must say, and the balance of cinnamon to cloves is just right. Very moist and full of chunky fruit.
Visit I Heart Cooking Clubs to see what sweet treats people are cooking up this week.