So far, this was the best cake I ever made at home. This recipe is a good way to enjoy pears. The caramelised pears gives this dessert an extra bit of edge to this cake. The cake just melts in your mouth. The caramelised pear with almond sponge cake is heavenly.
My attempt of this recipe
To Caramelized the pears
3 pears – peeled, cored and cut into quarters
1.5tbsp butter at room temperature
1 tbsp caster sugar
Heat the non-stick pan under medium heat.
Add the butter and when it starts to bubble, add the sugar.
Dissolve the sugar by giving it a swirl around. Then add the pear, cook for 6 mins turning twice during cooking.
Put the caramelised pears aside to cool down.
For the cake
1 portion butter at room temperature (100g)
1 portion caster sugar (120g or less if you prefer less sweetness)
1 portion flour (50g self raising flour, 50g grounded almond)
2 medium eggs
1 pinch of cinnamon
Cream together butter and sugar.
Add eggs to the cream, one at a time. Each time when you add an egg, add a tbsp of flour to stop the mixture from curdling. Beat it until the egg is well incorporated into the mixture.
Mix the grounded almond with remaining flour and cinnamon, add it to the mixture. Fold the mixture very gently, until the flour is well incorporated.
Brush the cake tin with butter. Fill the tin with cake mixture, then arrange the caramelised pears on the top and pour in any juice from the pears on the top.
Bake at 170C fan for 40-50 min.
Enjoy the delicious warm cake 🙂