MUST be Thursday. Here’s Pam’s weekly recipe.
This is a delicious cake and the good news is that it’s not hard to make. Serve with cream, ice cream or yoghurt.
INGREDIENTS
4 large ripe pears (peeled and dice – cut out core)
6 tbspn runny honey
250g unsalted butter
125g castor sugar
4 large eggs
1 cup almond meal
2 cups self raising flour
zest of lemon
METHOD
In a non-stick pan heat 80g butter and honey, then add pears. Caramelise briefly. Beat remaining butter, sugar together until light and fluffy. Beat in eggs one at a time, then add almond meal, self raising flour, pear mix and lemon zest until well combined. Place mix in a 26cm ring form tin which has been greased and with baking paper on bottom. Bake for 30 minutes in oven preheated to 180 degrees. If the cake is cooking too quickly, place some baking paper on top.