Monday, 30 January 2017
Pear, Honey and Almond Cake
200g butter or margarine
1tsp almond extract
100g self raising flour
200g ground almonds
4 very ripe, soft pears, puréed or finely chopped
1 - Pre-heat the oven to 200C/GM4. Grease and line a 22cm springform cake time.
2 - In a large mixing bowl, whisk the sugar and eggs until light and fluffy.
3 - Break in the eggs one at a time, whisking thoroughly for each one.
4 - Stir in the honey and almond extract then tip in the flour and ground almonds. Fold together until thoroughly combined.
5 - Finally, fold in the pear purée and any juice.
6 - Tip into the baking tin, smooth off and place on the middle shelf. Bake for 40-50 minutes or until a skewer inserted comes out clean. You may need to put some foil over the top at the half hour mark to stop it from burning.
7 - Serve slightly warm with a good cuppa, perhaps with a splash of creme fraiche or double cream.