Pear and nutmeg cake

Recipe by:

Nutmeg and pears are a delicious flavour combination, showed off to full effect in this cake

Pear and nutmeg cake

SERVES

8

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

45

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 160°C and grease a 9-inch round cake tin.

  2. Toss the cubes of pear into the base of the cake tin.

  3. 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.

  4. Scoop this mixture over the fruit and place the pear slices on top. Sprinkle some more nutmeg and brown sugar over the cake.

  5. 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

  1. Preheat your oven to 160°C and grease a 9-inch round cake tin.

  2. Toss the cubes of pear into the base of the cake tin.

  3. 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.

  4. Scoop this mixture over the fruit and place the pear slices on top. Sprinkle some more nutmeg and brown sugar over the cake.

  5. Bake for about 45 minutes until the topping is golden, and the fruit is soft.