Pear Almond Cake
recipe from Hugh Fearnley-Whittingstall
175g unsalted butter, softened
125g caster sugar, plus 1 tbsp
3 pears, peeled, cored and quartered
75g ground almonds
1 tsp baking powder
Preheat the oven to 170C. Grease a 9 inch springform cake tin and line the base with baking parchment.
Put a saucepan over a medium heat and add 25g of the butter.
When it's sizzling, add a tablespoon of sugar and stir until it dissolves.
Add the pear quarters and fry in the buttery caramel for five to 10 minutes, until they start to brown and soften.
Put to one side to cool a little.
Put the remaining butter and sugar in a mixing bowl and cream together until light and fluffy.
Beat in the two eggs, one at a time.
Add the ground almonds, then sift in the flour and baking powder, and fold in gently. Scrape the mixture into the prepared tin.
Arrange the pieces of pear on top of the cake.
Bake for about 45 minutes, or until a knife pushed into the centre comes out clean.