preparation time: 20 hours
baking time: 40 minutes
This is about as failsafe as cake recipes get. Depending on the size of the pan and the amount of fruit used, the pear chunks may peek through the top (as shown) or not. For the best results, choose pears that are a little on the firm side, so they don’t fall apart during baking.
butter – 125g (1 stick)
sugar – 115g (1/2 cup)
eggs – 2
all-purpose flour – 50g (scant 1/2 cup)
ground almonds or almond flour – 20g (2 Tbsp)
baking powder – 1.5 tsp
pears (or apples) – 3 large or 5-6 small
vanilla
rum (optional)
Note: If you don’t have ground almonds or almond flour, use 70 g (just over 1/2 cup of all-purpose) instead.
Preheat the oven to 175C/350F (370F for the Leacock oven).
Butter a round 8-inch springform pan and line the bottom with parchment paper.
Melt butter and set aside to cool.
Cut up the pears and/or apples into large chunks and put pieces in the buttered pan.
In a bowl, beat together the eggs and sugar until the mixture lightens slightly. Add the flour and ground almonds, baking powder, vanilla and rum. Finally, mix in the butter.
Pour mixture over fruit in pan and bake for 40 minutes.
Let the cake cool for 10 minutes, remove the ring of the springform pan, and let cool completely. Invert onto a plate, then invert again onto another plate so that the fruit is on the bottom.
