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Tuscan Pear Tray Bake |
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| Serves 10 |
Prep 20 mins |
Cooking 30 mins |
Easy |
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| Ingredients |
Butter (room temperature) for greasing
280g plain flour
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking powder
1¼, tsp bicarbonate of soda
120ml olive oil
190g caster sugar
1 tsp vanilla extract
2 medium eggs
4 pears, peeled, cored & cut into1cm cubes (Rocha or Comice
pears)
80g raisins
Zest of 1 unwaxed lemon
30g pine nuts (optional)
2 medium egg whites
Icing sugar for dusting
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This is an adaptation of Gino
D'Acampo's recipe
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Preheat the oven to 180Cl160C
Fan, gas mark 4. Grease a tray bake tin, measuring 20 x
28cm, and line with baking parchment.
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Put the flour, cinnamon. salt,
baking powder and bicarbonate of soda in a medium bowl.
Set aside.
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Pour the oil into a large
bowl, add the sugar and vanilla extract and whisk using an
electric hand whisk . Gradually add the eggs, whisking
continually until smooth. Fold in the flour mixture using
a wooden spoon, then the pears. raisins, lemon zest and
pine nuts.
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In a separate bowl, whisk the
egg whites using a balloon whisk or an electric hand whisk
on full speed until they form stiff peaks. Fold the egg
whites gently into the mixture in 2 batches using a metal
spoon, being careful not to knock out all the air.
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Tip the mixture into the
prepared tin and spread evenly. Bake for 25-30 minutes or
until risen and the sides shrink from the sides of the
tin. Dust with icing sugar
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DAILY
DINNERS 
