This week Alison Lambert shares a cake recipe that's light and spongy with surprises of juicy pear. Perfect for afternoon tea.
Pear cake
Serves 10-14
Ingredients
3 ripe pears, peeled and cut into 1cm (approx.) pieces
3 eggs
150g caster sugar
150g plain flour, sifted
30g corn flour
1 tsp baking powder
½ tsp ground ginger
1 lemon, zest
1 pinch salt
90g butter, melted and slightly cooled
Icing sugar for dusting (optional)
Method
Pre-heat the oven to 180degC.
Line a 24cm cake tin with greaseproof paper.
Whisk the eggs and sugar until light and fluffy.
Sift the flour, corn flour, salt and baking powder together. Add the flour mix and fold through.
Add the butter and mix through until the batter is smooth.
Add the pears and fold through lightly. Pour the batter into the prepared cake tin.
Bake for 25-30 minutes or until the cake bounces back when lightly touched.
Leave to cool before serving.
Dust with icing sugar, if using, and enjoy!
Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
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