Ingredients
- 50g butter, melted,
- 500g ripe pears (Rosedale Orchard, Willowbrook Orchard, Ettrick Gardens)
- 1 heaped tsp baking powder
- 1 lemon, juice and zest
- ½ tsp ground ginger
- 75g plain flour
- 2 eggs, beaten (Agreeable Nature)
- 75g caster sugar
- Icing sugar, for dusting
PEAR AND LEMON CAKE
Method
- Heat oven to 180C/160C fan
- Line a 20cm loose-bottomed cake tin with baking paper and brush with butter
- Put the prepared pears in a bowl with the lemon juice , to prevent them discolouring
- Sieve the flour, baking powder and ginger into a bowl, adding a pinch of salt and the caster sugar
- Whisk the eggs and melted butter together until thick (5 minutes) add to the flour mixture
- Gently fold together
- Finally, fold in the pears with their juices and the lemon zest
- Pour the cake mixture into the tin
- Bake for about 50 minutes or until a skewer comes out clean
- Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment
- Dust with icing sugar
- This cake is wonderful served warm or at room temperature with crème fraiche
Comments
This cake is fresh and airy with little morsels of juicy seasonal pears.
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