First off, I would like to apologise profusely for my extended hiatus! No, I didn’t hibernate through winter (quite), instead I was on holidays in the Greek Islands and then my time was filled with Birthdays, work & uni assessment.
However, today I have an absolutely delicious recipe for you; one so good that only moments ago I finished gobbling up a piece and felt I had to share it right away!
Ingredients (serves 8)
⅝ cup brown sugar (really annoying I know but just do one ½ cup & then half of a ¼ cup)
2 large pears, peeled & quartered (I actually used 4 small pears)
¾ cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¾ cup almond meal
1 cup self-raising flour
⅜ cups milk (again, super weird but it works!!)
Preheat the oven to 180°C (160°C fan-forced) and grease and line a round 23cm springform cake tin.
Melt 60g of the butter in a small saucepan and then stir in brown sugar over a low heat until combined.
Pour the caramel mixture into the base of your prepared tin.
Arrange your pears on the caramel any way you like with the curved side down. I didn’t really make mine look pretty but if I wanted to impress, I would cut my pears more thinly and arrange them in a fan-like pattern.
Using electric beaters, cream the butter and sugar. Once combined, add eggs, almond meal and spices and beat until combined. Finally, add flour and milk and beat until just combined.
Pour the batter over your pears and bake in the oven for between 50-60 minutes (until a skewer inserted in the centre comes out clean).
Allow the cake to sit in the tin for around 15 minutes before turning out.
Serve with cream or ice-cream and a dusting of icing sugar if desired.
Recipe adapted from ‘Caramel pear cake’ on BestRecipes.com.au