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Normandy pear cake
Normandy pear cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in authentic French flavors by adding a rich cream topping to your Normandy-inspired cake.
Ingredients:
  • Melted butter, to grease
  • 155g (3/4 cup) caster sugar
  • 150g butter, at room temperature
  • 2 eggs
  • 225g (1 1/2 cups) plain flour
  • 12.00 gm baking powder
  • 125g (1/2 cup) sour cream
  • 500g pears, peeled, cored, coarsely chopped
  • 55g (1/2 cup) walnut halves, chopped
  • 65g (1/3 cup) sultanas
  • 2.50 gm mixed spice
  • 60ml (1/3 cup) brandy
  • 57.20 gm honey
  • Double cream, to serve
Instructions:
  • Preheat the oven to 170C. Grease a 23cm round springform cake pan with melted butter and line the base with non-stick baking paper.
  • In a medium bowl, use an electric beater to whip together the sugar and butter until light and fluffy. Gradually add the eggs one at a time, beating well after each addition. Gently sift in the flour and baking powder, folding until just combined. Finally, gently fold in the sour cream.
  • Combine the pear, walnuts, sultanas, and mixed spice into the cake mixture until fully mixed. Transfer the mixture into the pan, leveling the top surface. Create a slight indentation in the middle. Bake in the oven for 50 minutes to 1 hour, or until a skewer inserted in the center comes out clean.
  • In a small saucepan over low heat, gently warm the brandy and honey together, stirring for 2 minutes until the honey is melted and everything is thoroughly mixed.
  • Poke holes all over the cake with a skewer, then pour the brandy mixture on top while it's still hot. Let it sit in the pan for 10 minutes to cool slightly before moving it to a wire rack to cool completely.
  • Slice the cake into wedges and plate individually. Drizzle with cream before serving.

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