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Baking with apples and pears

Here are two fabulous and easy recipes to bake with your favorite Tru-Cape apples and pears. Remember when fruit is either a little too ripe or hard to enjoy fresh, baking them brings out all the flavour and goodness. 


Makes 12

These are so moreish and are best served warm.


3 Gala apples, peeled, core and diced.

15ml lemon juice

45ml castor sugar

100g softened butter

125ml light brown sugar

10ml ground cinnamon


625ml flour

5ml salt

5ml ground cardamom (optional)

100g butter

60ml castor sugar

15ml baking powder

2 eggs

160ml buttermilk


250ml icing sugar

2ml vanilla essence

Warm water to mix

FILLING: Put the diced apple, lemon juice and castor sugar in a small pot and cook gently until the apples are tender, remove and allow to cool completely.

Combine the softened butter, sugar and cinnamon and mix well. Set aside.

DOUGH: Put the flour, salt castor sugar and baking powder into the bowl of an electric mixer. Add the butter and using the paddle attachment mix until the butter is combined into the dry ingredients and it resembles breadcrumbs. Combine the eggs and buttermilk and add to the dry mixture. Mix until it forms a dough that is soft but not sticky.

Turn onto a floured surface and knead lightly to form a smooth dough.

Roll out into a rectangle. Spread with the butter mixture and sprinkle over the apples.

Roll up from the long side to form a tight roll. Cut into 12 equal portions. Place each into a well greased muffin tin. Bake at 180C for 25-30 minutes until golden brown. Remove and stand in the tin for five minutes before  placing on a cooling rack. Drizzle  generously with the glace icing while still warm. Delicious served fresh and warm.


3 Forelle pears

250ml sugar

500ml water

1 cinnamon stick

2 star anise

The rind of an orange removed with a potato peeler


125g butter

180ml light brown sugar

125ml golden syrup

125ml molasses

2 extra large eggs

180ml Greek yoghurt

10ml grated fresh ginger

500ml self raising flour

10ml ground ginger

5 ml ground cinnamon

5ml mixed spice

3ml ground nutmeg


100g butter

125ml treacle brown sugar

160ml fresh cream

60ml golden syrup

Pinch of sea salt flakes

PEARS: Peel the pears leaving the stalks in tact

Dissolve the sugar in the water in a small pot just large enough to hold the pears. Add the cinnamon, star anise and orange rind. Bring to a simmer and add the pears making sure they are submerged. Cover and simmer until the pears are just tender, about 15 minutes. Don’t let the pears get too soft or they may not hold their shape during baking. Remove the pears and cool completely. This can be done well in advance.

CAKE: Cream the butter, sugar, syrup and molasses in the bowl of an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add the grated ginger and yoghurt and mix to combine. Sift the dry ingredients and add to the creamed mixture beating until well combined. Cut a piece of baking paper to fit the base and up the short sides of a 15x 25cm loaf pan. Spray well with non stick cooking spray. 

Spoon the batter into the tin and push the three pears into the batter. 

Bake at 170C for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool in the tin. Carefully remove and place on a rack. Drizzle with the sauce. Reserve some of the sauce to serve separately. 

SALTED CARAMEL SAUCE: Combine all the ingredients in a small pot and stir over medium heat until mixture comes to the boil. Simmer for about 5 minutes until slightly thickened. Remove from the heat and cool. Taste to see if it has enough salt. 

NOTE: As an alternative this can be baked as a pear upside down cake.

Peel and core three to four pears and cut them into thick wedges. Sprinkle 60ml of brown sugar onto the base of a 22cm cake tin which has been lined with baking paper. Drizzle over 80ml melted butter. Arrange the pears over the sugar mixture. Pour the batter over the pears. Bake at 170C for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and cool in the tin for 10 minutes before carefully turning onto a cooling rack. 

Bake with Tru-Cape’s apples and pears.
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Tru-Cape markets a wide range of apple and pear varietals. We constantly look at expanding our range, and have included fruit and vegetables, like cherries and potatoes, to offer greater value to our growing shareholders.