The rich batter of this mix swallows up the pears as it cooks, resulting in a crumbly, buttery cake that is full of vibrant sweet fruit.
Pears
Ingredients
80g unsalted butter
120g brown sugar
6 firmish medium-sized Beurre Bosc pears, peeled and sliced in half
30ml quality brandy
Method
In a large non-stick frying pan add the butter and sugar and melt over a high heat
Add the pears and brandy and toss to coat, reduce the heat and cook for 15-20 minutes or until the pears start to give off some juice and are just tender, set aside
Pre-heat the oven to 170°C fan-forced or 190°C conventional. Grease and line a 24cm spring-form cake tin
Cake
Ingredients
280g unsalted butter, very soft
250g caster sugar
4 eggs
150g wholemeal self-raising flour
100g ground almonds
60g fine bran
2 teaspoons vanilla extract
2 tablespoons flaked almonds
Method
In a mixer with a paddle beater add the butter and caster sugar and beat until light and silky
Add the eggs and mix until combined, then add the flour, ground almonds, bran and vanilla extract and mix until a smooth batter
Pour the batter into the prepared tin, lay the pear halves over the top, reserving the juices to drizzle over the cooked cake. Scatter over the flaked almonds and bake for 60 minutes or until golden
Leave the cake to cool slightly before unmoulding. Serve warm with the pear juices drizzled over the top and with cream on the side
