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Caramelised pear and sponge cake
Caramelised pear and sponge cake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Seasonal pear cake: Simple and moist treat for any gathering.
Ingredients:
  • 25g butter
  • 2 beurre bosc pears, peeled, cored, cubed
  • 32.00 gm brown sugar
  • 230g round sponge cake
  • 252.50 gm thickened cream
  • 257.50 gm milk
  • 3 eggs
  • 4 egg yolks
  • 70.95 gm caster sugar
  • 4.40 gm vanilla essence
  • icing sugar mixture, to serve
Instructions:
  • Preheat the oven to 160°C/140°C fan-forced and generously grease a 20cm round cake pan. Line the base and sides with baking paper for easy removal later.
  • In a saucepan over medium-high heat, melt butter until sizzling. Add pear slices and stir until golden, about 3 to 4 minutes. Sprinkle over brown sugar and continue stirring until the pears are caramelized, about 2 to 3 minutes.
  • Cut a 1.5cm thick round from the base of the sponge and place it in the prepared pan. Cut the remaining sponge into 3cm cubes. Spoon the pear mixture over the sponge base, then arrange the chopped sponge over the pear mixture.
  • In a saucepan, combine cream and milk and bring to a boil over medium-high heat. Remove from heat. In a bowl, whisk together eggs, egg yolks, caster sugar, and vanilla. Gradually whisk in the cream mixture until combined. Pour the mixture into a cake pan and bake for 50 to 55 minutes until golden and set. Let it rest for 15 minutes, then invert onto a plate, dust with icing sugar, and serve.

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