Pear cake

Recipe from: 6/1/2006 12:00:00 AM
Pear cake

Ingredients 12
Servings 6
Time 20

Ingredients

  • 2
    eggs
  • 1
    egg yolk
  • 180
    ml
    caster sugar
  • 50
    g
    butter, cut into small cubes
  • 15
    ml
    runny honey
  • 45
    ml
    milk
  • 280
    ml
    cake flour
  • 5
    ml
    baking powder
  • 5
    ml
    salt
  • 5
    ml
    vanilla essence
  • 5
    pears, peeled and cored
  • 60
    ml
    smooth apricot jam for glazing
 

Method

45
 
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.
 

Read more on: bake  |  fruit
 

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