Pears-In-A-Pan Cake
Soft moist crumb and pears make for a light sponge that's both delicious and more'ish
Ingredients
Dry Ingredients
- 185 g Self-Raising Flour
- 60 g Almond Flour
- 20 g coconut desiscated
- 165 g caster sugar
6-8 Pears prepared ahead of time enough to line the bottom of the 28cm frying pan
Wet Ingredients - room temperature
- 3 eggs
- 150g melted butter
- 1 Tbls olive oil
- 130 g buttermilk
- 80 g honey
- 5 ml vanilla extract
Instructions
- Oven on to 180ºC or 160ºC fan assisted Sift and Whisk the dry ingredients together
- In a separate bowl beat eggs until light and fluffy pour in cool melted butter (you don't want the eggs to start scrambling) then add the olive oil.
- in a small bowl add together the buttermilk, honey and vanilla and whisk until mixed, now add to butter mix
- Fold the flour into the wet ingredients until properly incorporated
- line the base of the non-stick frying pan with the prepared old brown sherry pears
- pour the batter over the pears and bake in pre-heated oven for approximately 25min. check to see if the batter is cooked properly by inserting a toothpick into the centre of the cake. It should come out clean with a few crumbs attached. If its doughy cook for a further 5 minutes
- Leave the pan to cool on wire wrack for about 10 minutes. You can serve straight from the pan or place a large serving platter over the pan and invert the pan and let the cake gently fall onto the plate. remove the plate ensuring the pears do not stick to the bottom of the pan. It they do, just pop them back into the cake. Serve with fresh cream, yoghurt or ice cream
Notes
