We had loads of pears growing in our garden and I couldn’t decide what to make with them. It’s actually the first time in over 20 years this pear tree has produced anything! It’s finally grown enough to become a proper pear tree.
Pear purée seemed like a good thing to make, and fruit purée always goes nicely in cake. I was a bit worried how ugly the topping would turn out since you can’t really arrange pear slices in a pretty way. But, I think it still turned out appetising even if the pears were just thrown on.
Preparation time: 15 minutes
Cooking time: 55 minutes
- 4 pears, sliced
- 1 tbsp maple syrup
- 250g self-raising flour
- 150g caster sugar
- 1 tsp baking powder
- 2 tsp mixed spice
- 150ml milk
- 50ml oil
- 1 tsp apple cider vinegar
- Line a 7×7″ cake tin with parchment paper. Arrange about half of the sliced pears onto the base to makes two layers of pear. Drizzle over the maple syrup and set aside.
- To make the pear purée: place the remaining pear slices in a saucepan over medium heat. Cook while stirring and smooshing down occasionally for 12-15 minutes until the pear is soft and has broken down.
- Preheat the oven to 180˚C / 350˚F / gas mark 4.
- In a large bowl, stir together the flour, sugar, baking powder and mixed spice. Pour in the pear purée, milk, oil and apple cider vinegar and stir gently until well combined.
- Pour the cake batter into your cake tin. Bake in the oven for 40 minutes until golden on top and a skewer inserted in the centre comes out clean.
- Tip the cake out upsidedown so that the pears are now on top.
- Store in an airtight container in the fridge and eat within 3 days. Alternatively, slice and then freeze the cake for up to 1 month.
Each slice approximately contains:
- Calories: 290 kcal
- Fat: 6.9g
- Carbohydrates: 54.7g
- Protein: 3.6g