Teatime pear cake

Teatime pear cake

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This is a delightful cake with tender pear slices hidden under a walnut and sugar crust. Make it a day in advance, for the perfect consistency.

Ingredients

Quantity Ingredient
150g butter
100g walnuts
2-3 juicy pears
3 medium eggs
200g caster sugar
150g plain flour
3 tablespoons raw sugar

Method

  1. Start by melting the butter in a saucepan over low heat. Fasten a piece of non-stick baking paper to the base of a 24 cm springform tin by clasping it shut over the paper, and cut off any excess paper. Use some of the melted butter to brush the side of the tin.
  2. Preheat the oven to 180°C. Roughly chop the walnuts and set them aside.
  3. Rinse the pears, only peeling them if necessary. Halve and quarter the pears, remove the core and then cut each quarter into 2-3 slices.
  4. Beat the eggs and sugar until nice and fluffy, preferably using electric beaters. Fold in the flour and then stir in the melted butter. Pour the mixture into the prepared tin. Arrange the pear slices in circles on top; sprinkle with the walnuts and then with the raw sugar.
  5. Bake for about 40 minutes; when ready it should still be slightly underdone in the centre. Allow the cake to cool, preferably leaving it to rest for 24 hours before you slice it.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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