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Ingredients 14
Servings 1 cake
Time 30min

Ingredients

  • 700
    g
    Beurre Bosc pears (approximately 6)
  • 80
    g
    cake flour
  • 12
    g
    baking powder
  • 1
    tsp
    ground cinnamon
  • 1/4
    tsp
    ground cloves
  • 1/4
    tsp
    ground nutmeg
  • 1/4
    tsp
    salt
  • 2
    large eggs
  • 45
    g
    dark Demerara sugar
  • 25
    g
    butter, melted
  • 1/2
    tsp
    almond extract (optional)
  • 1
    tsp
    vanilla extract
  • 100
    ml
    milk
  • 50
    g
    almond flakes
 

Method

55min
 

Preheat the oven to 180 degrees C.

Grease and line a 20cm square loose bottomed cake tin or 22cm round loose bottomed cake tin.

Sift the flour with baking powder, spices and salt.

Whisk the eggs and sugar for about 5 minutes until thick and foamy.

Add the melted butter and mix.

Add the flour, alternating with milk to the eggs, stirring by hand and taking care not to over mix.

Set the batter aside and prepare the pears by cutting into quarters and removing the core.

Slice the pears very thinly, using a mandolin or food processor slicer.

Add the pears to the batter immediately to prevent discolouration and mix well to cover all the pears.

Spoon the mixture into the greased cake tin and level the top.

Sprinkle with the almond flakes and bake for about 50-55 minutes, until lightly browned and a inserted toothpick comes out clean.

Allow the cake to cool completely before removing from the tin and serve.

Recipe by Heinstirred. To see more click HERE.

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Read more on: heinstirred  |  tea  |  desserts and cakes  |  food24  |  cake  |  recipes  |  baking  |  pears
 

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