You are here:

Dorset pear, berry and almond cake

Ed Baines from Sunday Lunch Live
This fruity dessert from Ed Baines is drizzled with a pear-infused syrup and served with clotted cream ice cream

Dorset pear, berry and almond cake

Method

1. Preheat oven to 180C/gas 4.

2. To make the syrup, heat all the ingredients gently in a saucepan until the sugar is completely dissolved.

3. Add the chopped pears to the sugar syrup in a frying pan and bring to the boil. Boil gently for 5 minutes, remove the pears with a slotted spoon and leave to cool. Reserve the syrup.

4. In a mixing bowl, rub the flour and butter together with your fingers until you get a fine breadcrumb consistency. Add the cooled pears, blackberries and orange zest. Stir in the beaten eggs, caster sugar and ground almonds and mix together to form a batter.

5. Pour into a greased and lined cake tin and place in the oven for 35 minutes.

6. Remove from the oven, sprinkle with the demerara sugar and return to the oven for another 5 minutes. Remove, turn out onto a cooling rack and leave to cool.

7. Turn the cake onto a plate, drizzle with the syrup and serve with clotted cream ice cream.

Comments add a comment

Be the first to add a comment...

Serves: 6

Prep: 20 min
Cook: 45 min

Ingredients

For the syrup

5 tbsp caster sugar
300ml water
1 tbsp Brandy

For the cake

3 Comice pears, peeled, cored and chopped
225g self-raising flour
110g Butter
1 orange, zest only
2 large Eggs, beaten
110g caster sugar
25g ground almonds
1 tbsp demerara sugar
300g Blackberries