Archive for August, 2017

There were some pears left over after I made the pattern at the bottom of the tin. I diced them and mixed them through the batter before transferring it in to the cake tin. 

180g brown sugar

270g unsalted butter, softened

4 ripe pears, peeled, cored, cut into 2cm-thick slices

300g caster sugar

3 eggs

1 2/3 cups (250g) plain flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

80g almond meal

1 cup (250ml) buttermilk

Step 1

Preheat oven to 160°C  fan-forced

Step 2

Grease and line base of a 26cm cake pan with baking paper. Sprinkle brown sugar over base. Melt 100g butter and pour over brown sugar. Top with overlapping pear slices. Place remaining butter and caster sugar in bowl of electric mixer, beat for 5 minutes until light and fluffy.

Step 3

Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and spices, fold into egg mixture with almond meal. Stir in buttermilk, then mix to form a smooth batter. Carefully spread over pears.

Step 4

Place pan on a baking tray, cook for 1 hour and 20 minutes.

Step 5

Cover loosely with foil if cake begins to brown too quickly. Remove and cool for 30 minutes. Run a knife around sides of pan and carefully invert onto a plate.

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1 cup self raising flour

2 tablespoons corn flour 

1/4 cup butter at room temperature

Zest of 1 lemon

1 egg

1/2 teaspoon vanilla extract

1/2 cup buttermilk

Lemon curd for drizzle 

Preheat oven to 180c fan forced 

In a large bowl, beat the sugar and butter together until the mixture turns much lighter in color and very fluffy. Scrape down sides of the bowl to bring the mixture together again and beat in the egg and vanilla until thoroughly combined, at least 30 seconds. 
Add half of the buttermilk and stir to combine. Add half the flour and stir to combine. Repeat with the remaining buttermilk and flour  and corn flour and lemon zest until everything is in the bowl making a lovely smooth, if quite thick, batter.

Scrape the batter into an 8- by 8-inch baking pan, smooth the top, and sprinkle with a bit of sugar for a prettier crust. Drizzle lemon curd in blobs around the top of the cake (avoiding the sides). Bake until golden and a toothpick or knife inserted in the center comes out clean, about 25 minutes.

Let cool on a cooling rack until the cake pulls away from the edges of the pan, 10 to 15 minutes. Cut pieces or slices and serve warm or at room temperature.

*Alternatively, use plain, unsweetened yogurt for a yummy yogurt cake. It will be a tad heavier, but just as delicious.

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