Pear cake…

Pears are another jewel in Autumn’s bumper harvest of goodness. Perfect poached with spices and red wine or served in a grown up salad with blue cheese and toasted pecans or as the mini taster and I have discovered they work wonderfully well baked in a cake and served warm. Ideal for your 11 o’clock cuppa. But be quick, because big and little hands will move very swiftly to get in on the action. Another easy peasy winner for mini bakers to help with in the kitchen.

1. Begin by greasing a round loose base tin with butter and preheat the oven to 180c. Then peel and remove the seeds of two large pears.

2. Using a food mixer, mix 150g of soft unsalted butter with 1 cup of soft brown sugar, add in 2 cups of rye and spelt flour and 1tsp. of baking powder and mix everything together.

3. Next beat in four eggs, one at a time and then add 2tsp. of cinnamon, 2 pieces of stem ginger chopped and 2tsp. of the ginger syrup. Finally stir through the chopped pieces of pear and Transfer the cake mixture into the tin and top with slices of a third pear and sprinkle with brown sugar.

4. Bake in the oven at 180c for 40-45 minutes until golden brown.


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