A beautiful, dense cake, sweet and sticky from honey and fresh pears. Just perfect for these cold, damp winter days.
Pear, Honey and Almond Cake
100g sugar
200g butter or margarine
3 eggs
1 tsp almond extract
100g honey
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 or diced pear 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 creme fraiche or double cream.
Subscribe to:
Post Comments (Atom)
Mexican Bean Soup
Ingredients - Feeds 4 2 tbsp olive oil 4 spring onions, sliced 2 sticks of celery, diced 1 red pepper, chopped 2 cloves of garlic, sliced 2 ...
-
Here is my version of a true classic, which has a leek's mild onion flavour lifted somewhat with the addition of cheese, mustard and cr...
-
Wild Mushroom and Thyme Soup with Black Bream Serves 4 1kg wild mushrooms, either single variety or mixed 4 tbsp olive or rapeseed oil ...
-
As the cold nights set in and we don ever thicker socks and silly winter hats, we turn our thoughts to sustaining food that fills stomachs a...
No comments:
Post a Comment