My current favourite cake – so quick and easy, with delicious crunchy edges and warm moist filling. It’s also equally yummy cold!

Ingredients

For the caramelised pears:

  • 3 small Pears, peeled, quartered with centres and stalks removed (reasonably firm, but not rock hard)
  • 25g unsalted Butter
  • 1 tbsp granulated Sugar

For the cake:

  • 150g unsalted Butter, softened
  • 125g Caster Sugar
  • 2 medium Eggs
  • 75g wholemeal Flour
  • 75g Almond Meal
  • Pinch of Cinnamon
  • teaspoon of Almond Essence

Method

Preheat oven to 170oC. Prepare a spring-form tin (20cm) with a greaseproof paper bottom and sides.

First caramelise the pears, add the butter to a frying pan under a medium-high heat, as it starts to froth add the sugar. Stir until the sugar has dissolved then add the pears. Move them around the pan so they go equally caramelised all over. This should take between 5 and 10 minutes. Once ready leave them to cool.

Add the butter and sugar to a bowl and beat until fluffy. Add an egg at a time, while beating the mixture, with each egg add a tablespoon of flour. Once both eggs have been beaten in, add the remaining flour, sugar, almonds, almond essence and cinnamon and fold in.

Pour the mixture into the prepared tin, then add the pears on top evenly, leaving them sitting on top of the cake. Pour the buttery pan juices on top of the cake. Put in the oven for 40-50 minutes until a skewer comes out clean.

Leave to cool for another 5 minutes, either eat warm with ice cream or eat cold later on.

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