Ingredients
- 180g plain flour
- 30g custard powder
- 200g sugar
- ½ tsp salt
- 2 tsp ground ginger or 2T grated fresh
- ½ tsp cinnamon
- 2 tsp baking powder
- ½ tsp baking soda
- 115g butter
- 120g sour cream or stewed fruit (I use stewed fruit as I always have it on hand)
- 2 eggs
- 2 tsp vanilla essence
- 6 to 9 Winter Nellis pears peeled and cut in half (I like them smaller as they look lovely)
- 30ml boiling water
Winter Nellis Pear Cake
Method
- Line tin with paper - I use a 23 x 23cm square tin
- Pre heat oven to 170c
- Peel then cut the fruit into halves and remove core
- Put the first 9 ingredients in the food processor and blitz to a fine grain
- Add sour cream/stewed fruit, eggs, and vanilla
- Blend then pour in the boiling water while machine is running
- Pour into tin
- Then press halves of fruit in to the mixture, starting at the edges and working to the middle
- Mix a bit of sugar and cinnamon then sprinkle over cake
- Cook for 40 to 55 minutes, depending on size of the tin
- When it comes out of the oven poke holes in the fruit to let the gathered juice sink in to the cake
- Remove from tin once juice is gone and at least 10 minutes has past
- Serve with cream or yoghurt
Comments
Thanks to Ettrick Gardens for providing the pears used in the demonstration.
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