Warm pear cake

Warm pear cake

By
From
A la Grecque
Serves
8
Photographer
Mark Roper

Make this cake in the autumn when pears are at their best. It is a very moist cake and will keep well for a few days. Serve for afternoon tea, or as a dessert, with whipped cream and caramel sauce.

Ingredients

Quantity Ingredient
2 eggs
250ml corn oil
330g caster sugar
1 tablespoon water
1 teaspoon vanilla essence
300g plain flour
1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
3 ripe pears, peeled, cored and sliced

Caramel sauce

Quantity Ingredient
250g caster sugar
250ml pouring cream

Method

  1. Preheat the oven to 180ºC and grease and line a 23 cm spring-form cake tin.
  2. Whisk the eggs with the oil until light and frothy. Add the sugar, water and vanilla, beating continuously.
  3. Sift the flour with the bicarbonate of soda and the spices. Fold into the egg mixture. Stir in the pears then scrape the batter into the cake tin and bake for 1¼ hours.
  4. While the cake is baking, make the caramel sauce. Heat the sugar in a heavy-based saucepan until it melts and turns a caramel brown. Remove the pan from the heat and carefully pour in the cream. It will spit and bubble up, so be careful not to burn yourself. Return the pan to a low heat and cook for about 5 minutes, stirring, until the sauce thickens.
  5. Serve the warm pear cake with a generous amount of caramel sauce.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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