Anjou Pear Cake
A really light and fairly low fat fruit sponge which is also not too sweet.
Serves 6 – 8; Preparation 10 minutes, Cooking time 30 minutes
- 2 large pears (I used Poire Williams)
- 2 tbsp lemon juice
- 75g plain flour
- 1tsp of baking powder (heaped)
- 75g caster sugar
- 50g butter, melted
- 2 eggs (medium)
- 2 tbsp apricot jam
- Chopping board and sharp knife
- Smaller bowl for the pears
- Larger bowl for the cake mix
- Cake tin (I used a round tin of about diameter 25cm, a smaller tin would work as well but may need a little longer cooking)
- Baking parchment
- Wooden spoon
- Small saucepan
- Pastry brush
Preheat the oven to 180C. Peel and core the pears and cut into a small dice (about 1cm cubed). Place in a bowl and mix well with the lemon juice to stop them discoloring.
Mix together your flour, baking powder and sugar and then add the melted butter and the eggs. Beat well to combine. Finally add the pears and stir gently through.
Line the base of the tin with baking parchment and then add the cake mixture. Bake in the oven for about 30 minutes until cooked through. Once the cake is cooked remove it from the oven and let it cool slightly. While it’s cooling melt put the apricot jam in the small saucepan with 1 tbsp of water and gently heat until combined.
Remove the cake from the tin place on a plate (removing the baking parchment as well) and finally brush the apricot jam mix over the top of the cake.
This cake is lovely served warm or cold!