There are so many pears in the tree in our garden at the moment that I needed to find a recipe to use them, besides eating pears every day. And what a nice surprise this cake was! I brought the whole cake to work and we had it with a cup of tea.
The sponge is very light and the pears make the cake very moist. It is not too sweet either. Just perfect!!! It could easily be served as dessert as well. Very easy to make and it can impress your guests. I can give you some pears if you want to try 🙂
Adapted from here.
- 75g butter, melted, plus extra for the tin
- 3 ripe large pears, peeled, cored and cut in quarters
- juice 1/2 lemon
- 113g plain flour
- 1 1/2 tsp baking powder
- 1 pinch of salt
- 113g caster sugar
- 3 eggs, beaten
- 2 tbsp demerara sugar
- 2 tbsp apricot jam, for the glaze (optional)
- Heat oven to 180C/160C fan. Line a 24cm loose-bottomed cake tin with baking parchment and brush with butter.
- Put the pears cutted in quarters in a bowl with the lemon juice to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter until smooth.
- Pour half of the cake mixture into the tin. Arrange the pears in a circle with the bigger part closer to the side of the tin. Pour the rest of the cake mixture without covering the pears. Sprinkle the demerara sugar on top.
- Bake in the preheart oven for about 40 mins or until a skewer comes out clean. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.
- To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps. Brush the cake with the glaze and serve.
Yields: 8 servings.