This cake is easy to make and looks mouth watering. The sticky brown caramel glazes the pears and seeps into the cake, making it moist and delicious. I love it best served warm from the oven with ice-cream or vanilla sauce (code for custard).
I’m aiming to make this in a couple of week’s time, before winter ends.
1 c sugar
1/3 c water
3 firm pears
2 large eggs
1/3 c raw sugar
1/2 t vanilla essence
Zest of one orange
Zest of one lemon
100g unsalted butter, melted
1 c self-raising flour
Preheat fan-forced oven to 170C (190C conventional).
Grease a 20-centimetre cake tin with removable base and line the bottom with baking paper.
Put sugar and water in a small saucepan and warm gently until sugar dissolves. Increase the heat and cook until the liquid is a light caramel colour.
Pour into the tin and swirl around to cover the base.
Peel, core and quarter pears and arrange on top of the caramel, with points facing towards the centre.
Beat eggs with raw sugar, vanilla, orange and lemon zest.
Add melted butter. Mix in flour.
Place spoonfuls of batter over the top of the pears and gently spread, so as not to disturb the pears.
Bake in oven for 30-40 minutes or until the cake is set in the centre.
Remove from oven and turn out on to a plate while the cake is still hot.