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Pear & marsala crumble cake
Pear & marsala crumble cake
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
Elevate your baking with a delicious tea cake featuring juicy pears, raspberries, sour cream, and a zesty marzipan crumble topping.
Ingredients:
  • 100g unsalted butter, chopped softened
  • 165g (3/4 cup firmly packed) brown sugar
  • 2 eggs
  • 200g sour cream, plus extra, to serve
  • 200g (1 1/3 cups) self-raising flour
  • 100g ground almonds
  • 1.88 gm bicarbonate of soda
  • 160ml (2/3 cup) marsala
  • 7 firm beurre bosc pears, peeled
  • 150g fresh raspberries or frozen raspberries
  • 20.00 gm self-raising flour
  • 75g ground almonds
  • 1/4 tsp ground cloves
  • 60g cold unsalted butter, chopped
  • 60g marzipan, chilled, chopped
  • 55g (1/4 cup) raw sugar
  • 55g (1/3 cup) blanched almonds, halved, lightly roasted
Instructions:
  • Combine all ingredients in a bowl except for blanched almonds. Use your fingertips to blend in the butter and marzipan until small clumps form. Gently mix in the blanched almonds and chill until ready to use.
  • Preheat the oven to 170C. Grease a 26cm springform pan and line the base with baking paper. Use an electric mixer to beat the butter and sugar until pale and fluffy. Add the eggs one at a time, beating until just combined after each addition. Mix in the sour cream until combined. Sift the flour, ground almonds, bicarbonate of soda, and 1/2 teaspoon salt over the batter without stirring. Add the marsala, then gently stir until just combined.
  • Quarter the pears and remove the core. Stand the pears upright around the edge of the pan to create a ring. You may use some small glasses to help secure them in place as you arrange them; there might be a few pieces leftover depending on their size.
  • Spread half of the batter in the center of the pan, top with half of the raspberries, then spread the remaining batter on top. Smooth the batter within the pear ring; it will fill the gaps between the pears as the cake bakes. Sprinkle the marzipan crumble over, making sure to get some between the pears. Bake on the lower oven rack for 30 minutes. Cover with parchment paper to avoid excessive browning, then bake for another 30 minutes. Add the remaining raspberries on top and bake for an additional 10 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow cake to cool in pan for 2 hours. Enjoy warm or at room temperature topped with additional sour cream.

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