Name: Pear and almond fruit cake
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 1
Ingredients: 400g dried pear halves, chopped; 250.00 ml slivered almonds; 62.50 ml marsala; 250g butter, at room temperature; 180.00 gm brown sugar; 4.40 gm vanilla essence; 3 free range eggs; 187.50 gm self-raising flour; 100.00 gm almond meal; Silver cachous, to decorate (optional); 450.00 gm pure icing sugar, sifted; 62.50 gm boiling water

Pear and almond fruit cake

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Prep Time:
30 minutes

Cook Time:
105 minutes

Total Time:
135 minutes

Indulge in this irresistible pear and almond cake for a guaranteed hit at any gathering.

Ingredients:

400g dried pear halves, chopped
250.00 ml slivered almonds
62.50 ml marsala
250g butter, at room temperature
180.00 gm brown sugar
4.40 gm vanilla essence
3 free range eggs
187.50 gm self-raising flour
100.00 gm almond meal
Silver cachous, to decorate (optional)
450.00 gm pure icing sugar, sifted
62.50 gm boiling water

Instructions:

In a large bowl, marinate pear, almonds, and marsala together. Let it rest for 1 hour to enhance the flavors.
Preheat the oven to 170C (150C fan) and generously grease and line a 20cm square cake pan.
With an electric mixer, whip together butter, sugar, and vanilla until light and fluffy. Slowly add eggs one at a time, ensuring each is well incorporated. Gently fold in flour and almond meal. Mix in pear mixture until fully combined. Pour the batter into the pan and even out the top with a spatula.
Bake for 1 hour and 45 minutes, or until a skewer inserted comes out clean. Allow to cool in the pan.
Prepare the icing by combining icing sugar and boiling water until smooth. Spread it over the cake, letting it run over the edges, then top with cachous for decoration.

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