Pear and almond cake

January 16, 2010

Today I had a few ripe pears that were threatening to head off to the great orchard in the sky. Throw in some fretting over work deadlines and an away defeat to Swansea City and the obvious solution was feel-good baking. This resulting cake is very easy and recommended for anyone with surplus fruit:

pear cake

So take  150g of caster sugar and cream with 50g of butter. Add two eggs and beat. Add three tablespoons of milk, beating as  you go.  Add 200 g of plain flour, 1 tsp baking powder and a pinch of salt and stir.  Take two ripe pears (Williams, Comice  or Rocha are maybe best) and  core, dice  and add to the mix. Now I added 40g of ground almonds and a scattering of sultanas but that’s my preference,  they’re hardly essential.  Take another two or three pears, core, thinly slice and use to decorate the cake.  

Bake in a lined cake tin at gas 4 for around 45 minutes until lightly brown. If you wantand I did want, glaze by taking  a desert spoon of apricot jam, heating with a similar amount of water. Then pass through a sieve and paint on with a brush. Yum.

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