Apple and pear upside down cake
A delicious andsustainable treat.
A light butter and egg-free recipe made with seasonal fruit.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Ingredients for an 8-portion cake
- Butter-free shortcrust pastry 200g:
- 150 g flour
- 50 g vegetable oil
- 1 egg yolk
- 40 g cold water
- 2 Apples (peeled, cored and quartered)
- 2 Pears (peeled, cored and cut up into four)
- Sugar 100 g
- Cinnamon
- Sultanas 40 g
Nutritional information
Per serving: 346 Kcal
Environmental Impact
Per serving:
129 grams CO2 equivalence - carbon footprint
309 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
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.
The Chef’s Advice
It is best to make the shortcrust pastry by hand but remember not to work it too much or it will warm up and be more difficult to handle.
Nutritional Advice
Desserts also have their place in a healthy and balanced diet if they are eaten in moderation and homemade.
Environmental Advice
Moderate the quantity of dairy products.
For more sustainable desserts, limit your use of sugar and dairy, and use vegetable oil and fresh, seasonal fruit.
