Thursday, 3 August 2017

Pear and Almond Cake

Pear and Almond Cake with a Crunchy Cinnamon Sugar Topping 



Even though we are officially in summer now with it being August, the weather the last few weeks has felt much more like early autumn to me, therefore on Monday afternoon after getting soaked in a freak hailstorm whilst recusing my washing from the garden I decided to make this delicious cake to enjoy with a cup of tea.

Bubs is very traditional with his fruit, only really wanting to eat apples, pears and bananas so we always have lots of these around. Its really strange as me and Mr S only really tropical, seasonal fruits and have spent the summer enjoying watermelons, passion fruits, mangoes, papayas, golden kiwis, peaches, nectarines and plums - all of which Bubs turns his nose up to.

This cake was delicious and ended up being finished before the day is over therefore I am not sure how long it would keep for, although the pears do make it rather moist so I can imagine if you are able to make it last it would be fine for 2-3 days.



Ingredients

200g Stork
160g Caster Sugar
2 Eggs
100g Self Raising Flour
80g Ground Almonds
2/3 Pears - thinly sliced
Topping 
2 Tbsp. Flaked Almonds lightly toasted
15g Caster Sugar
1/2 tsp Ground Cinnamon

Method 

1. Pre heat oven to 190/170fan/Gas Mark 4 and line a 22cm tin with greaseproof paper

2. Cream together the stork and caster sugar


3. Add in the eggs

4. Add in the flour and ground almonds


5. Peel and slice the pears

6. Pour cake batter mixture into the prepared tin and top with pear slices


 

7. Bake for around 45- 50 minutes until skewer comes out clean



8. Toast flaked almonds lightly in a warm pan and combine with caster sugar and ground cinnamon

9. Remove cake from tin after 5 minutes and place on a cooling rack

10. Top with toasted almond and cinnamon sugar mixture whilst the cake is still warm and enjoy.























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