Pear Cake drizzled with honey
This sweet, autumnal cake makes for the perfect lazy Sunday afternoon treat. A delightful way to make the most of in-season pears, this delicious cake seems to reflect all the glorious beauty of the changing seasons. Enjoying a slice whilst curled up under a blanket is completely optional.
AUTUMN - VEGETARIAN - GLUTEN FREE
Here's how you do it
1. Firstly, set your oven to 160 degrees.
2. Then peel, core and chop your pears into small chunks.
3. Now, mix all of the ingredients (except for the pears) together in a mixer for a minute of two and finally add your pears, mixing in with a wooden spoon.
4. Pour the cake batter into your cake tin and smooth the top as best you can.
5. Now, bake in the oven for 50-60 minutes, until a skewer comes out clean and the top is golden brown.
6. Allow to cool on a wire rack before plating and drizzling generously with runny honey or melted set honey, allowing it to seep into the cake before serving.
This cake is a wonderfully quick and easy way to use up an abundance of seasonal pears and makes for a beautiful gift along with a jar of local honey for a friend or neighbour to brighten their day. If you have a pear tree and the pears are still a little hard after falling from a storm, they still work in this recipe and soften beautifully upon cooking. You can also sub the pears for apples, omitting the honey should you wish, as that also makes for a delicious cake with warm custard.
This will keep nicely for a day in a tin, however, as with all cakes using fresh fruit, they have the tendency to perish rather quickly. If you don’t manage to polish it off within that time (shocker, honestly, I’m completely shocked), then portion it out and freeze for another day. Simply defrost completely, warm it up and add a little ice cream. In fact, it’s not unheard of for me to have several of these cakes in the freezer for later on in the winter. It’s also worth noting that because they do freeze so well, this is a great cake for making in advance, only to be presented at the next unexpected family gathering. Panicked baking session averted.
- Four pears (around 200g)
- 250g self-raising flour (gluten free works fine here)
- 1 tsp of baking powder
- 150g sugar
- 2 free-range eggs
- 1 tsp vanilla extract
- 150g butter, melted