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Pear and custard ripple cake
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Prep Time:
35 minutes
Cook Time:
82 minutes
Total Time:
117 minutes
Indulge in a delectable pear dessert showcasing the best of winter flavors.
Ingredients:
  • 150g butter, softened
  • 161.25 gm caster sugar
  • 8.80 gm vanilla extract
  • 2 eggs
  • 249.00 gm self-raising flour
  • 165.00 ml plain flour
  • 169.95 gm milk
  • 2 beurre bosc pears, peeled, cored, halved, thinly sliced
  • 1 tsp cinnamon sugar
  • 20.00 gm vanilla custard powder
  • 40.00 gm caster sugar
  • 257.50 gm milk
Instructions:
  • To prepare the custard, in a saucepan over medium heat, combine custard powder, sugar, and 2 tablespoons of milk. Slowly whisk in the rest of the milk until the mixture is smooth. Cook and stir for 5 to 7 minutes until the mixture thickens and begins to simmer. Remove from heat and transfer to a heatproof bowl. Cover the surface with plastic wrap and chill until completely cool.
  • 1. Preheat the oven to 180°C/160°C fan-forced and grease a 6cm-deep, 22cm round cake pan. Line the base and sides with baking paper. 2. In a bowl, use an electric mixer to beat the butter, sugar, and vanilla for 5 minutes until light and fluffy. 3. Add the eggs one at a time, beating until combined.
  • Combine half of the sifted flours and milk, then mix in the remaining flours and milk. Spread half of the cake mixture at the base of the pan. Stir the custard until smooth and spread it evenly over the cake mixture. Arrange half of the pear slices in a single layer over the custard, then top with the remaining cake mixture. Arrange the remaining pear slices on top, slightly overlapping. Sprinkle with cinnamon sugar before baking.
  • Bake for 1 hour and 15 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack topside-up to cool completely. Serve.

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