Name: Pear Tea Cake
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 100 g unsalted butter, chopped, at room temperature; 1 cup caster sugar; 1 tsp finely grated lemon rind; 1 tsp ground cinnamon; 2 eggs; 1½ cups self-raising flour; ½ cup milk; 1 large Packham pear (220 g), peeled; Extra 25 g unsalted butter, melted, for brushing; Extra 1 tbsp caster sugar, for sprinkling; Whipped cream, to serve

Pear Tea Cake

This moist, sweet and sugary pear cake is full of flavour - ideal for taking into work or packing in the school lunchbox.

Serves 6

Cook

1H 10M

Skip to Recipe

This moist, sweet and sugary pear cake is full of flavour – ideal for taking into work or packing in the school lunchbox.

Ingredients

100 g unsalted butter, chopped, at room temperature

1 cup caster sugar

1 tsp finely grated lemon rind

1 tsp ground cinnamon

2 eggs

1½ cups self-raising flour

½ cup milk

1 large Packham pear  (220 g), peeled

Extra 25 g unsalted butter, melted, for brushing

Extra 1 tbsp caster sugar, for sprinkling

Whipped cream, to serve

Method

1.Grease a 22cm round cake pan. Line base and side with baking paper.

Place butter, sugar, rind and cinnamon in a small bowl of  an electric mixer. Beat until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

3.Add flour and milk in  two batches, folding until combined. Spoon into prepared pan. Smooth  over top.

4.Cut pear into quarters. Remove core. Thinly slice. Arrange slices over top of cake mixture, around the outside, slightly overlapping. Brush with extra butter. Sprinkle with extra sugar.

5.Cook in a moderate  oven (180C) for about  40 minutes, or until skewer inserted into centre comes  out clean. Stand in pan for  10 minutes before transferring to a serving plate.

Serve warm cake  with whipped cream.

Chantal Walsh

Ingredients

Method

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