Tuesday, 11 June 2013

Anjou Pear Cake

When you assemble this cake it seems to be all lumps of pear and hardly any cake but when it is cooked, the pears and the batter become one delicious cake. You may like to add some chopped nuts to it or even some orange blossom water but I rarely do.

I have been making this cake for about 25 years and it disappears so fast I never seem to get a photo!

Heat oven to 180C

4 Large Pears
Juice of 2 lemons
2 cups 85% or
    1 cup white flour +
    1 cup wholemeal flour
1 Tbl. baking powder
Pinch of salt
2/3 cup sugar
4 eggs
½ cup melted butter

Peel, core and cut up the pears into a basin with the lemon juice. Turn them in the juice.
Mix remaining cake ingredients in the order given then fold in the pears and any juice.
Turn into a lined 23cm cake tin or flan dish. It doesn’t matter if it is piled up higher in the middle than the sides.
Bake 50 – 60 mins until a skewer comes out clean.
Serve warm with yoghurt.

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