A simple and easy-to-follow recipe for a pear cake. Even though it uses plenty of pears, you might be surprised at how small the cake turns out ;). Moist, quick and effortless to make, it’s perfect for a light dessert. If you like, you can add a hint of ginger or cinnamon to the batter for extra warmth. And if you have lots of pears but don’t feel like making anything complicated, this recipe is just right for you :).
Ingredients for the easy pear cake:
- 500 g ripe pears
- fresh juice of 1 lemon
- 1 tbsp pear or apple liqueur (optional)
- 2 eggs
- 50 g butter, melted and cooled
- 75 g plain flour
- 70 g caster sugar
- 1 heaped tsp baking powder
- icing sugar, for dusting, or apricot jam, for glazing
- creme fraiche, for serving
All ingredients should be at room temperature.
Peel and core the pears, then cut them into cubes. Place the pears in a bowl and toss with the lemon juice and liqueur. Set aside while you prepare the cake batter.
In a mixing bowl, whisk the eggs. Add the cooled melted butter and mix to combine. Add the sifted flour, baking powder and caster sugar, and mix until smooth. Fold in the pears along with any juices.
Line a 20 cm cake tin with baking paper. Pour the batter into the tin and level the surface. Bake at 175°C for 30–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Before serving, dust with icing sugar or brush with warmed apricot jam. Serve with lightly whipped crème fraîche.
Enjoy!
Recipe source – Good Food Magazine.
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