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.