Recipe Submitted by : Patricia Shea [Click and find more such recipes from Patricia Shea]

Duration :90 Minutes

Serves :6

Ingredients for cake

6 1/4ozs/175g butter
5 1/2 ozs/150g sugar
2 large eggs whisked gently
8ozs/220g white flour, unbleached preferably
1/2 teaspoon bicarb of soda/baking soda
1 teaspoon freshly grated nutmeg
4 fl oz/140ml sour cream
Juice and zest of 1 lemon unwaxed and preferably organic
2ozs/50g ground almonds
2 peeled and sliced pears.

Ingredients for the topping

2ozs/50g butter (again I use salted you can use unsalted but this is a caramelly thing and really zings from the salt)
2ozs/50g brown sugar
2 tablespoons heavy/double cream
3ozs/75g slivered/sliced almonds

Method

  • Cream the butter and the sugar from the cake list together until light and fluffy.
  • Add the whisked eggs in 4 to 5 goes…the less you add at a time to the creamed butter and sugar and the more you beat the better the amalgam and the less chance of curdling…things being at room temp also alleviate the chance of curdling.
  • Sift together the flour, baking soda and nutmeg.
  • Fold in half the sifted ingredients.
  • Fold in the sour cream.
  • Fold in the rest of the flour mix.
  • Fold in the zest and the ground almonds.
  • Toss the pear slices in the lemon juice.
  • Spoon half of the cake batter into a 20cm/8″ SPRING FORM pan buttered and lined with baking parchment…you’ll see later why I have that in capitals! I was naughty and used a 6″ x 3″ high cake pan (because it produces cute cakes that are small in diameter and tall but the cooking takes longer and is less reliable when the original recipe calls for an 8″ diameter pan)
  • Layer your pear slices over the batter.
  • Cover the slices with the rest of the batter and bob in the oven for about 40 minutes.
  • Put the topping ingredients together in a pan and heat until the butter and sugar are melted…set aside.
  • Remove cake from the oven at 40 minutes and slather with the topping caramelly goodness and return to the oven for about another 15 minutes or until cooked…using a skewer to tell you if this cake is cooked is a little harder than usual as you may pick up some of the pear slices as ‘wet’ ingredients so you will have to use your judgement on doneness.
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