Recipes

Anjou pear cake

Anjou pear cake

  • 50g butter, melted, plus extra for the tin

    Butter

    butt-err
    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g ripe buttery pears, peeled, cored and roughly chopped

    Pear

    pair
    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • juice 1 lemon

    Lemon

    le-mon
    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp poire William liqueur (optional)
  • 75g plain flour
  • 1 heaped tsp baking powder

    Baking powder

    bay-king pow-dah
    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 75g caster sugar
  • 2 eggs, beaten

    Egg

    egg
    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp apricot jam, for the glaze
  • icing sugar, for dusting
  • crème fraîche, to serve
  1. Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.
  2. 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.
  3. 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 crème fraîche. http://stokvideolar.com