Pear Tea Cake
Pear and vanilla is a flavour combination that bridges the gap between traditional and modern, classical and contemporary. Try adding our Nut Market Glacé Pears as decoration to create a masterpiece sure to impress your guests!
Ingredients
100 g unsalted butter, chopped, at room temperature
1 cup caster sugar
1 tsp finely grated lemon rind
1 tsp ground cinnamon
2 eggs
1½ cups self-raising flour
½ cup milk
1 large Packham pear (220 g), peeled
1 Container of The Nut Market Glacé Pears
Extra 25 g unsalted butter, melted, for brushing
Extra 1 tbsp caster sugar, for sprinkling
Method
- Grease a 22cm round cake pan. Line base and side with baking paper.
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Place butter, sugar, rind and cinnamon in a small bowl of an electric mixer. Beat until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
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Add flour and milk in two batches, folding until combined. Spoon into prepared pan. Smooth over top.
- Cut pear into quarters. Remove core. Dice. Arrange over top of cake mixture, around the outside, slightly overlapping and pushing in. Brush with extra butter. Sprinkle with extra sugar.
- Cook in a moderate oven (180C) for about 40 minutes, or until skewer inserted into centre comes out clean. Stand in pan for 10 minutes before transferring to a serving plate.
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Top with The Nut Market Glacé Pears & serve warm cake drizzled with syrup or butterscotch sauce.