Apple and pear upside down cake
Preparation time: Above 60 Minuti
Nutritional information: 346 kcal / per serving
Course: Dessert
Seasonal dish: Autumn
Enviromental Impact: Very low (0.129kg CO2 eq)
A light butter and egg-free recipe made with seasonal fruit.
Ingredients for 4 portions
- Butter-free shortcrust pastry 200g
- Flour 150 g
- Vegetable oil 50 g
- Egg yolk 1
- Cold water 40 g
- Apples (peeled, cored and quartered) 2
Preparation
Make the butter-free shortcrust pastry and leave to set in a cool place.
Once you have an even dough, wrap it in a tea towel and put it in the fridge.
Meanwhile, carefully grease and flour a 24 cm circular baking tin.
Arrange the apples and pears alternating, ensuring they are pressed up against each other. Add sultanas and cinnamon.
Put the baking tin on the heat and caramelise the sugar with a little water.
When the sugar starts to brown, roll out a thin layer of shortcrust pastry and arrange it on top of the apples and pears, folding in the excess dough.
Bake in the oven at 200°C for 30 minutes.
When the pastry is cooked and still warm, flip it over onto a plate.
Enviromental Impact
Very low
Details
Per serving:
0.129kg CO2 equivalent
Carbon footprint
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.