Gâteau aux pommes et aux poires ultra-moelleux

1. Combine and bake:
   Once the fruit is well coated, pour the mixture into a lined or well-greased baking pan. Level the surface slightly with a spatula or the back of a spoon. The batter will be thick and dense due to the high quantity of fruit, which is what gives this cake its signature moist and tender crumb. Bake in a preheated oven (temperature and baking time to be defined in the full recipe) until the surface is golden and the cake is set—check for doneness by gently pressing the top or inserting a toothpick into the center; it should come out with moist crumbs but not raw batter.
2. Cool and serve:
   Allow the cake to cool slightly in the pan before transferring it to a wire rack. This short resting time allows the fruit juices to settle and the cake to firm up just enough to slice easily. Serve warm for a melt-in-your-mouth experience, or refrigerate and enjoy chilled for a denser, pudding-like texture.

Serving Tips

• For an extra indulgent twist, serve with a scoop of vanilla ice cream or a dollop of crème fraîche.
• This cake keeps well for up to 3 days in the refrigerator. Reheat individual slices in the microwave for a warm treat.
• To make ahead, bake the cake the day before and store it covered. The flavours will deepen overnight.