Ingredients
FOR THE PEARS
- 3 ripe pears
- 25 g butter
- 1 tbsp demerara sugar
- pinch each cinnamon and ginger
FOR THE CAKE
- 200 g butter softened
- 200 g light muscovado sugar
- 4 large free range eggs
- 100 g ground almonds
- 100 g self raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 75 g pecans roughly chopped
- icing sugar for dusting
Servings:
Instructions
- Butter and line the base of a 20cm square cake tin. Heat the oven to 180C/fan 160C/Gas 4. Peel and quarter the pears, then cut out the cores and cut the pears into large pieces. Melt the butter in a pan, add the pears, sugar and spices and cook for 2-3 mins until the pears are just softened and the sauce is syrupy. Leave to cool while you make the cake.
- Put the butter and sugar into a mixer or food processor and work until the mixture has lightened in colour, about 2 mins.(or you can do this by hand using a wooden spoon)
- Beat in the eggs, one at a time. Add the ground almonds and sift in the flour, baking powder and spices. Fold everything together lightly, then fold in the pecans.
- Spoon the cake mixture into the prepared tin and smooth the top. Arrange the pears evenly over the top, then pour over the sauce from the pan. Bake for 45-55 mins until the cake is risen and golden, and springs back when gently pressed.
- Cool in the tin for 10 mins, then turn out, peel off the paper and cool on a wire rack. Dust the top with icing sugar to serve. The cake will keep for 2-3 days wrapped in foil.
Share this Recipe
Powered byWP Ultimate Recipe