It is that time of year again. The long hot days of summer fade away into a crisp Autumn season. If you know me, you know how much I love Autumn and all it brings. Crunchy leaves on the ground, new coffee flavours at Starbucks, buying new coats and boots and of course most importantly, being inspired to bake something new. This week I am sharing with you a delightful Italian Pear Cake.
It is such an easy recipe to make, but the results look so impressive. I actually took this cake round for a desert for my neighbours BBQ recently. It is perfect to have a slice on its own, but even better with a side of Chantilly cream. It is a cake that originates in Italy and was often served at breakfast as well as a tea-time treat.
It uses a basic sponge recipe for the base and is topped with slices of fresh pear and almonds. The recipe suggests using conference pears (ripe, but firm). Fruit in a cake can often sink during baking, but if you cut the slices small enough and balance on the top, it shouldn't happen when baking this cake.
I have been using these bake even strips round the cake tin which you can find online (I recommend Wilton). You soak them in cold water and then tie around the cake tin while it bakes in the oven. It ensures the cake cooks evenly and avoids the dome rise which can often happen when you over-beat cake mixture.
A nice close up of the almond flake topping - perfectly crisp with the sprinkle of sugar before baking.
Recipe:
Ingredients For the cake
200g self-raising flour
200g caster sugar, plus 1 tbsp for the topping
200g unsalted butter, softened, plus extra for greasing
4 free-range eggs
1 tsp baking powder
2 tbsp full-fat milk
3 pears peeled, cored and thinly sliced
3 tbsp flaked almonds
For the Chantilly cream
250ml double cream
1 tbsp icing sugar
1 tsp vanilla
Method
Grease and line the base of a 20cm/8in springform tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4.
Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top.
Bake for 55 minutes–1 hour. The cake is ready when it is golden-brown on top and a skewer inserted into the middle comes out clean. Leave to cool in the tin for around 30 minutes.
For the Chantilly cream, whisk together the cream, icing sugar and vanilla in a large bowl using an electric hand whisk until thickened and soft peaks form when the whisk is removed.
If you would like to order this cake, drop me an email at: Sarah.tallon@outlook.com.