There are certain flavours that are match made in heaven. Pear and cinnamon are one of those. I once had a pancake breakfast at My Old Dutch in London that featured warm pears, cinnamon and fresh cream.
It was that indulgent and sweet breakfast that inspired this cake recipe.
My Pear and Cinnamon Cake is delicate in texture – juicy pears create an oh so moist sponge, that is full of warm cinnamon, thanks to the use of Holy Lama Cinnamon Spice Drops, a recent ingredient discovery, which contributes to a pure and potent cinnamon flavour in the cake.
The recipe makes a small and humble cake, ideal for afternoon tea at home with the family. I bake this cake lower and slower due to the moisture in the cake from the pears, it needs a little longer at a lower temperature to bake through.
Serves 8
INGREDIENTS
FOR THE CAKE:
110g unsalted butter, softened
110g caster sugar
2 eggs
110g self-raising flour
½ tsp baking powder
1 tbsp milk
8 Holy Lama Cinnamon Spice Drops OR 1/2 tsp ground cinnamon
3 ripe conference pears, peeled and cored
TO DECORATE:
1 tbsp apricot jam, loosed with 1-2 tbsp hot water
Icing sugar METHOD
Preheat your oven to 170ºC/338°F/gas 3. Grease and line a deep 20cm tin, or a loaf tin.
Beat the butter and sugar together in a mixer until light, fluffy and pale in colour.
Continuously beating, add eggs in one by one, incorporating into mixture. Be sure to scrape down the sides with a spatula to ensure it is thoroughly mixed.
Sieve the flour and baking powder into the batter, gently. Take one of the pears and roughly cut into 1cm cubes. Fold into the batter along with the milk and spice drops.
Spread the batter evenly in the tin. Slice the other pears length-ways to make thin slices. Arrange the pears on top of the cake batter with the pointed ends pointing towards the centre.
Bake in the oven for 35-40 minutes, until golden and springy to the touch, and when pierced with a toothpick it comes out dry. Once baked, leave to cool for a few minutes before turning out onto a wire rack, peel off the grease proof paper and turn back onto a serving plate.
Mix the apricot jam with a couple of tablespoons of hot water, and brush generously over the cake.
Once completely cool, dust the cake with icing sugar and serve.
Comentarios