This recipe (and ingredients) were brought over last night by guests as she hadn't left herself enough time to bake it, so we made it before sitting down to dinner and it cooked in the meantime. She received the recipe from a mum at the school she works at, and that is all the attribution I can make...
It was delicious and moist.
Ingredients- 2 ripe pears
- 1 lemon
- 180g butter
- 180g caster sugar
- 2 eggs
- 200g self raising flour
- 100g ground almonds - we did this in the TMX, sp7 5 seconds, as she had mistakenly bought almond meal.
- 2 tbsp milk (or more if it looks too dry)
- 250g fresh or frozen raspberries (thaw frozen ones a little, but not until sloppy)
- 200ml pure cream whipped (to serve)
Method1. Preheat oven to 180 (less if fan forced), line base of 20cm spring form cake tin with baking paper.
2. Peel and core the pears, roughly chop and squeeze over lemon juice to stop browning.
3. Cream butter and sugar at speed 5 for 20 seconds
4. Add eggs, mix at speed 5 for 10 seconds
5. Add flour and almonds and mix speed 3, 5 seconds.
6. Add milk, mix speed 3, 5 seconds (or until combined. Add more milk if mix appears too dry).
7. Remove mixture to large bowl and gently stir through pears and raspberries. This may be OK to do on reverse, speed 1 but I didn't try as my guest was really keen for the cake to be perfect and I didn't want to experiment too much.
8. Place mixture in tin and bake for 1 hour. Test with skewer and if it doesn't come out clean, continue baking, checking every 5 mins or so. (The original recipe said 1 hour 15 mins but it was perfectly cooked in the hour in my oven.)
9. Cool slightly and remove from the tin.
10. Serve warm with whipped cream.
