Fruity cake recipe for 6 people, takes only 50 mins; recipe has butter, pear, lemon, poire william liqueur, plain flour, baking powder, caster sugar, egg, apricot jam, icing sugar and creme fraiche.
Anjou pear cake
Course: Fruity cake
Servings
6
servings
Prep time
15 mins
Ingredients
- Egg: 2 eggs, beaten
- Lemon: juice 1 lemon
- Butter: 50g butter, melted, plus extra for the tin
- Creme Fraiche: creme fraiche, to serve
- Caster Sugar: 75g caster sugar
- Plain Flour: 75g plain flour
- Baking Powder: 1 heaped tsp baking powder
- Pear: 500g ripe buttery pears, peeled, cored and roughly chopped
- Icing Sugar: icing sugar, for dusting
- Apricot Jam: 2 tbsp apricot jam, for the glaze
- Poire William Liqueur: 1 tbsp poire William liqueur (optional)
Directions
- Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.
- Put the prepared pears in a bowl with the lemon juice and 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.
- 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, dust with icing sugar and serve warm with creme fraiche.
