Today’s recipe features a glut of ripe pears, some warming spices and a topping of flaked almonds.
This easy bake can be tweaked to feature more or less spices as preferences dictate – if you’re not a ginger fan, leave it out and substitute with vanilla, ground almonds or more cinnamon!
- 225g unsalted butter, softened
- 275g caster sugar
- 350g self-raising flour
- 4 eggs
- 2 tsp baking powder
- 2.5-3 tsp of vanilla extract
- 500g diced pears (peeled, cored, deseeded) coated in the juice of 1 lemon
- 1 ball of stem ginger, grated finely + a drop of syrup from the jar
- A tsp of ground cinnamon
- to top: 20-30g flaked toasted almonds, a sprinkle of light brown muscavado sugar
- To glaze: 3 heaped teaspoons of warmed apricot jam
- Preheat your oven to 180c (160c fan) and line a 20x30cm tin with greaseproof paper.
- To make the sponge, add the butter, sugar, flour, eggs, baking powder and vanilla extract into a bowl and mix well until the ingrdients have combined into a smooth and pale mix. (In a stand mixer, I left it for 10 minutes on a lower speed).
- If not done already, prepare your pears, and coat them in the ground cinnamon and then stir in the grated stem ginger.
- Using a generous half of the sponge mix, coat the tin base. Spread the pear mix over the top of the sponge batter and then cover with the rest. Sprinkle over the flaked almonds, muscavado sugar and then bake for 30 minutes until golden brown . Make sure the whole cake is cooked by inserting a knife into the centre of the cake – if it comes out clean, it’s cooked. If not, cook further for 5 minute intervals.
- Once out of the oven, warm up some apricot jam, and using a pastry brush, glaze the whole cake.
- The cake can be eaten straightaway or left to cool and eaten later.