Pear and nutmeg cake
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
CUISINE
COURSE
Baking
Method
Preheat your oven to 160°C and grease a 9-inch round cake tin.
Toss the cubes of pear into the base of the cake tin.
Beat the sugar, nutmeg and butter until it is pale and creamy. Add in the eggs one at a time. If the mixture begins to curdle add a spoon of the flour. Once the eggs are well-mixed, add in the flour until it forms a smooth batter. Stir in the chopped pecan nuts and the golden sultanas.
Scoop this mixture over the fruit and place the pear slices on top. Sprinkle some more nutmeg and brown sugar over the cake.
Bake for about 45 minutes until the topping is golden, and the fruit is soft.
Ingredients
8 pears, peeled and cored, 2 small ones sliced and the rest cut into cubes
100g light muscovado sugar and 2 tsp for sprinkling over the cake
1 tsp ground nutmeg, half for sprinkling over the cake
190g butter
4 eggs
200g self-raising flour
60g golden sultanas
80g pecan nuts, roughly chopped
Method
Preheat your oven to 160°C and grease a 9-inch round cake tin.
Toss the cubes of pear into the base of the cake tin.
Beat the sugar, nutmeg and butter until it is pale and creamy. Add in the eggs one at a time. If the mixture begins to curdle add a spoon of the flour. Once the eggs are well-mixed, add in the flour until it forms a smooth batter. Stir in the chopped pecan nuts and the golden sultanas.
Scoop this mixture over the fruit and place the pear slices on top. Sprinkle some more nutmeg and brown sugar over the cake.
Bake for about 45 minutes until the topping is golden, and the fruit is soft.
