Tuesday, 15 April 2014
175 g caster sugar
1/2 tsp vanilla extract
85 g butter
75 ml milk
125 g plain flour
1/2 tsp ground cinnamon
2 1/4 tsp baking powder
2 pears, peeled, cored and cubed
Preheat the oven to 180C.
Line the sides and base of a 20 x 20cm square cake tin with parchment paper.
Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like.
Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time.
Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
Arrange the pear cubes over the batter.
Bake for 30–35 minutes or until well risen and golden brown.
Remove the cake from the oven and allow to cool in the tin.
Cut into squares and serve warm with cream.