Afternoon Pear Cake

Afternoon Pear Cake

3 large eggs

150g granulated sugar

150g plain flour

30g cornflour

1 tsp baking powder

pinch of salt

1/2 tsp vanilla extract

90g butter, melted

4 – 5 ripe medium pears, peeled, cored, cut into chunks

icing sugar to dust

Preheat oven 180C. Line the base of a 23cm spring form tin with baking parchment. In a large bowl, whisk the eggs and sugar until light in colour and fluffy. In a seperate bowl, sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vinilla and melted butter. Fold in the pears with their juices. Pour the mixture into the tin. Bake for about 45 mins, until golden and a knife inserted into the centre comes out clean. Cool on a wire rack, remove the parch-ment and dust the top with icing sugar. Serve on it's own or with double cream.