recipes

Pear Tea Cake

Clinton Osborne

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

  1. Grease a 22cm round cake pan. Line base and side with baking paper.
  2. 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.

  3. Add flour and milk in 
two batches, folding until combined. Spoon into prepared pan. Smooth 
over top.

  4. 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.
  5. 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.
  6. Top with The Nut Market Glacé Pears & serve warm cake 
drizzled with syrup or butterscotch sauce.

 


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