SLOW DAYS AT HOME; PEAR AND ALMOND CRUMBLE CAKE.
Sharing a little bit of a spontaneous blog post today but I thought it would be perfect for this slow, sunny, afternoon. Yesterday I was celebrating finding some flour in my local shop and looking for a recipe that would also use up some of the other things I had in my cupboards when I came across one on Pinterest for a pear and almond cake. I altered the topping slightly as it said to add chopped almonds, which I didn’t have so instead I made a crumble topping which I’ll also include in this recipe. It came out better than I expected and I thought it made for an ideal spring time recipe so I wanted to share it with you! If you end up trying it out yourself I love to know so please tag me in any posts or pictures and of course, stay safe friends.
Ingredients;
For the cake;
125g unsalted butter– at room temperature
125g white/caster sugar
2 large eggs
50g plain/all purpose flour
100g ground almonds
1/2 tsp baking powder
3 medium pears– pealed, cored and halved
For the crumble topping;
100g brown sugar
50g white/caster sugar
2 tbsp cinnamon
50g rolled oats
160g plain/all purpose flour
113g unsalted butter– melted
Recipe;
Preheat your oven to 190°c/375°f
Grease an 8 inch cake tin and line the bottom with baking parchment
In a large bowl, beat together the butter and white sugar, until pale and fluffy
Add the eggs to the mixture, one at a time, beating well after adding each one. Fold in the flour, the ground almonds and the baking powder until combined. Spoon the mixture in to the prepared tin. It should be a pretty thick mixture and fill the tin only about an inch thick.
Prepare the pears by peeling, coring and cutting them in half. Arrange the pear halves over the top of the mixture and bake in the oven for 25 minutes.
While the cake is baking, make the crumble topping by combining the brown and white sugar and cinnamon in a bowl. Whisk in the melted butter, add the oats and flour and stir until just combined.
Remove the cake from the oven and sprinkle the crumble mixture over the top and return to the oven for another 15-20 minutes. Once baked you should be able to insert a skewer into the cake and it will come out clean.
Leave the cake to cool in the tin, then run a knife around the outside and carefully remove from the tin. I also added a dusting of icing sugar but you could also top with cream or icing glaze. It’s best eaten on the day you bake it.