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thickened. Pour into base of tin, retaining a little 50g (1.8 oz) butter

for serving, see note. 4  Peel, core and cut pears

½ cup brown sugar, firmly packed

into sixths. Arrange the pear slices in slightly overlapping concentric circles over the caramel.

3 pears, ripe but firm

5  Sift together the flour, cinnamon, nutmeg,

1½ cups flour

baking powder, baking soda. Stir through the

1 tsp ground cinnamon ½ tsp ground nutmeg

ground almonds. Set aside. 6  Using a mixer, beat together the butter, sugar and honey until thick and pale. Add vanilla and eggs, one at a

½ tsp baking powder

time, beating well after each addition. 7  Slowly

½ tsp baking soda

add the dry ingredients and mix on a low speed

½ cup ground almonds

until just combined. 8  Pour the cake batter

125g (4.4 oz) butter, softened

with a spatula. 9  Bake for 40 minutes until the

½ cup caster sugar ½ cup honey

into the tin over the pears, smoothing the top cake springs back when lightly pressed. !0  Allow the cake to cool in the tin for 10 minutes until turning out onto a serving plate. Serve warm.

1 tsp vanilla extract 3 eggs

Note: For extra decadence, top with retained caramel just before serving. Serve with whipped

Grease a 23cm (9") springform tin, and line 1 

cream and remaining sauce on the side.

the base with baking paper. 2  Preheat oven to 170°C (340°F) on Bake. Position a shelf in the lower third of your oven. The top of the cake tin should be in the centre of the oven. 3  In a small saucepan, melt together first measure of butter and brown sugar. Bring to the boil, then reduce heat to medium and simmer for a further couple of minutes until the mixture has

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9/08/16 2:21 pm

Fisher & Paykel Lifestyle magazine  

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