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.
Ingredients
Serves 6
- 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
Method
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Preheat fan-forced oven to 170C (190C conventional).
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Grease a 20-centimetre cake tin with removable base and line the bottom with baking paper.
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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.
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Pour into the tin and swirl around to cover the base.
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Peel, core and quarter pears and arrange on top of the caramel, with points facing towards the centre.
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Beat eggs with raw sugar, vanilla, orange and lemon zest.
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Add melted butter. Mix in flour.
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Place spoonfuls of batter over the top of the pears and gently spread, so as not to disturb the pears.
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Bake in oven for 30-40 minutes or until the cake is set in the centre.
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Remove from oven and turn out on to a plate while the cake is still hot.
