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Anjou Pear Cake |
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| Serves 6 |
Prep 15 mins |
Cook 50 mins + cooling |
Easy |
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Ingredients |
50g butter, melted, plus extra from the tin
500g ripe, buttery pears, peeled. cored and roughly cut.
(preferably ripe comice pears)
1 lemon, juiced
1 tbsp Poire William liqueur (optional)
75g plain flour
1 heaped tsp baking powder
70g caster sugar
2 eggs, beaten
creme fraiche to serve
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Heat oven to 180c/Fan
160C/Gas4. Line a 20cm loose-bottomed cake tin with baking
parchment and brush with butter.
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Put the prepared pears in a
bowl with the lemon juice and the Poire William, if using
, 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. Finally,
fold in the pears with their juices. Pour the cake mixture
into the tin. Bake for about 50 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.
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Serve warm with creme fraiche.
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DAILY
DINNERS 
