Pears can be a little tiring. They often seem to go from rock hard to too soft whenever you are not looking. It is so rare to catch them just perfect. This is a great recipe because it doesn’t really matter how hard they are. You just cook them in the caramel for a little longer and it the best pear cake I have ever eaten.
PEAR AND ALMOND CAKE
Firm Conference pears should work a treat here. Add a glug of Amaretto if you like or a little vanilla extract. You can replace the flour with gluten free flour and a teaspoon of baking powder.
For the caramel
For the cake
225g unsalted butter, softened
190g caster sugar
6 pears, firm but not too hard, peeled, cored and quartered
115g ground almonds
115g self-raising flour
Preheat the oven to 170C/325F/gas mark 3. Grease a 20cm diameter, spring-form cake tin and line the base with baking parchment.
Put a large frying pan over a medium heat and add the sugar. When it starts to melt, stir and cook until a deep golden brown and beginning to smoke. Remove from the heat and add the butter. Stir to dissolve and add the pear quarters and return to a medium heat. Cook the pears in the buttery caramel for five to 10 minutes, until they start to brown and soften (the time taken will vary greatly, depending on how ripe the pears are). Tip into the bottom of your prepared tin.
Put the remaining butter and sugar in a mixing bowl and cream together until light and fluffy. Beat in the eggs, one at a time. Add the amaretto or vanilla if using. Add the self-raising flour and almonds and fold in gently (or pulse in the food processor.) Top the pears with the cake mixture. Bake for about 45 minutes, or until a knife pushed into the centre comes out clean. Place the tin on a wire rack to cool. Serve warm or cold.