Pear cake

Photo: Simon Lambert
Photo: Simon Lambert
Pears never let you down as they are sweet and juicy and by adding them to your cake the results are sumptuous and moist. This cake is so delicious it could easily pass for a dessert.

Serves 8-10

60g butter
110g caster sugar
1 tsp vanilla essence
1 lemon, zest and juice
½ tsp ground ginger
3 eggs, lightly beaten
110g flour
1½ tsp baking powder
4 pears, peeled, cored and diced

Heat the oven to 170degC.

Line and grease a 20cm spring-form cake tin.

Put the diced pears in a bowl and cover with lemon juice. Set aside.

Melt the butter in a small saucepan until it has turned a deep brown and a lovely nutty aroma has occurred (about 5-8 minutes). Remove and allow to cool

Put the cooled butter, sugar, vanilla and lemon zest into medium-sized bowl and mix together until creamy.

Add the eggs and beat well to combine.

Fold through the flour and baking powder and ginger, then add the pears. Mix gently to combine.

Spread evenly into prepared tin and bake for 30-40 minutes or until a skewer comes out clean.

Cool before removing from tin.

Will keep for 3 days.

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