Pear and Almond Cake
By: Winters on the way
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Prep time:
Cook Time: 40 - 50 minutes
Servings: 8
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Winters on the way
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Nov 17, 2009
at 06:54 PM
A scrumptious and gooey pear and almond cake. Delicious served warm with clotted cream - or cold!
Ingredients
• 150g unsalted butter, softened
• 125g caster sugar
• 2 medium eggs
• 75g wholemeal self raising flour
• 75g ground almonds
• A good pinch of cinnamon
For the caramelised pears:
• 3 pears (reasonably firm, but not rock hard)
• 25g unsalted butter
• 1 tbsp granulated sugar
• 125g caster sugar
• 2 medium eggs
• 75g wholemeal self raising flour
• 75g ground almonds
• A good pinch of cinnamon
For the caramelised pears:
• 3 pears (reasonably firm, but not rock hard)
• 25g unsalted butter
• 1 tbsp granulated sugar
Directions
1. Preheat oven to 170°C/gas 3. Grease a 20cm-diameter springform cake tin and line the base with baking parchment.
2. Peel, core and quarter the pears.
3. Melt the 25g butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it’s bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to colour – 5-10 minutes. Set aside to cool.
4. In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.
5. Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan.
6. Bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Stand the cake in its tin on a wire rack to cool for a few minutes, then release the tin.
2. Peel, core and quarter the pears.
3. Melt the 25g butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it’s bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to colour – 5-10 minutes. Set aside to cool.
4. In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.
5. Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan.
6. Bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Stand the cake in its tin on a wire rack to cool for a few minutes, then release the tin.
Nov 18, 2009
at 09:30 AM
Made this at the weekend after watching the show, and my God it's delicious! The sponge is really moist and the caramelised pears in the middle is the icing on the cake (well, not really but you know what I mean...)
Cheers,
Rob.
Nov 20, 2009
at 02:11 PM
I have now made this cake twice and both times found it absolutely scrummy. The second time i made it i sliced some pears and softened them in a little butter and suger and put them on the top of the cake about 5 to 10 mins before it was finished cooking, this just gave it a little more sticky topping. I also sprinkled it with icing sugar. Its lovely as it is though hot or cold.
Nov 21, 2009
at 03:45 PM
It's miserable as sin in Bridport wet wet wet so time to try this recipe. Absolute yum - not too sweet and works well with gluten free flour.
Nov 25, 2009
at 09:05 PM
Made this for our wedding anniversary celebrations-I had to fight hubby for a piece-despite him not being a huge pear fan! It was moist and just gorgeous-its one to make again for sure.
Nov 28, 2009
at 11:48 AM
Re. change of quantities for the Pear & Almond Cake given above and on Channel 4's website (http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/pear-and-almond-pudding-cake-recipe_p_1.html)—is HTML allowed here?
I'm not sure why RC 'feels' that domestic cooks cannot cope with the quantities given on the show, but these are what you'd need for a 23cm tin, and what people keep asking about. Perhaps they could be changed back?
I've also never seen a 20cm tin, but a quick calculation reveals that, for a 17cm tin, you will need ca. 160g caster sugar, 200g butter, 3 eggs, 100g self-raising flour and 100g ground almonds. The quantities given are too low. I'm honestly surprised that they worked for some!
Dec 02, 2009
at 03:13 PM
Delicious cake however my pears stayed on top???
Maybe I should have doubled the quantities and used a deeper tin?
Dec 06, 2009
at 09:25 AM
I ended up with a 23cm tin and forgot to use SR flour! Despite the rather flat appearance it was still delicious. Better luck next time! Going to make the pumpkin and apple meringue pie next, but i've got the wrong size tin for that, too!
Dec 08, 2009
at 02:00 PM
My hubby has made it twice now. Second time was really nice and gooey we think it's because he used a smaller tin (sorry not sure of size) It was too flat the first time.
Jul 20, 2010
at 11:46 AM
Made this cake the other day and it was fantastic. Easy to make and a great winter treat.