Another cake post? What is this? A food blog?
Life at the moment is still about sorting boxes and finding our way around our new home. I guess I'm turning to baking and cooking as a creative outlet while I get my desk in order.
This cake is simple and delicious. It's very sweet and probably best warm as a pudding with cream. Although it worked pretty well for morning tea on a chilly day. The recipe comes from Nigel Slater, who I have a foodie crush on at the moment.
Honey pear cake
3 medium-sized pears
2 tbsp honey
50g soft brown sugar
1 tbsp of vanilla extract
for the cake:
125g raw sugar
1 tbsp of milk
1 tsp baking powder
Peel, core and halve the pears, place them in a saucepan and add enough water to cover the fruit then cook at a simmer till softened, but still firm enough to hold their shape. Leave them in the syrup till you need them. ( If they are very ripe you can skip this stage. I did.)
Cream the butter, soft brown sugar, honey and vanilla extract till light and fluffy. Spread over the base of non-stick 20cm round cake tin. (I used a slightly bigger ring tin.)
Drain the pears and place them on top of the honey cream. Make the cake mix, by creaming the butter and sugar till soft and fluffy. Beat in the eggs one at a time, adding a little flour if they start to curdle. Sieve the baking powder and flour and fold into the mixture. Smooth over the top of the pears (it won't look like enough, but it is). Bake for about 45 minutes at 160˚C/Gas 4 until golden. It will still be quite moist.
Leave to calm down for half an hour or so before turning out on to a plate. Serve warm, with cream.