Pear cake

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6 servings Prep: 20 mins, Cooking: 45 mins
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Fruit

By Food24 November 03 2009
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Ingredients (12)

2.00 eggs
1.00 eggs — yolk only
180.00 ml castor sugar
50.00 g butter — cut into small cubes
15.00 ml honey — runny
45.00 ml milk
280.00 ml flour — cake
5.00 ml Baking powder
5.00 ml salt
5.00 ml vanilla — essence
5.00 pears — peeled and cored
60.00 ml jam — smooth, apricot
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Method:

Preheat the oven to 180°C and grease a 22-23 cm round cake tin with butter.
Line with a sheet of wax paper and grease the paper.
Beat the eggs, egg yolk, caster sugar, butter and honey until the mixture is light and fluffy.
Gradually add the milk and mix well.
Sift together the flour, baking powder and salt and fold into the egg mixture with
a metal spoon.
Stir in the vanilla essence.
Cut three of the pears into cubes and add to the batter.
Pour into the prepared tin.
Thinly slice the remaining two pears and arrange on top.
Bake for 45 minutes or until the cake is golden brown and cooked.
Allow to cool in the tin, then turn onto a cake plate.
Heat the apricot jam over low heat and stir until smooth and runny.
Add a little water if the jam is too thick.
Pour through a sieve and spread over the cake immediately.



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