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Warm spiced nashi teacake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in a delightful spiced nashi teacake, perfect for tea time. Top with cream for added decadence.
Ingredients:
  • 220g (1 cup) raw caster sugar
  • 150g butter, softened
  • 3 eggs
  • 300g (2 cups) self-raising flour
  • 80ml (1/3 cup) Frangelico or Grand Marnier liqueur
  • 1 1/2 tsp finely grated orange rind
  • 3.75 gm mixed spice
  • 2 nashi
  • 10.00 gm raw caster sugar, extra
  • 2.50 gm ground cinnamon
  • 30g butter, melted
Instructions:
  • Preheat the oven to 180°C. Grease a 20cm round cake pan with melted butter and line the base and sides with non-stick baking paper.
  • Beat the sugar, butter, and eggs with an electric beater until pale and well combined in a large bowl. Stir in the flour, liqueur, orange rind, and mixed spice until fully combined.
  • Peel and core the nashi, then cut them in half and slice thinly. Spread half of the cake batter in the pan and level it with the back of a spoon. Place half of the nashi slices on top. Add the rest of the batter, smooth the surface, then place the remaining nashi slices in a circular pattern. Bake in a preheated oven for 50 minutes or until a skewer comes out clean. Invert the cake onto a wire rack with the nashi on top after removing from the oven.
  • Mix the additional raw sugar and cinnamon in a small bowl. Brush the cake evenly with the melted butter and generously sprinkle with the sugar mixture. Serve the cake warm or at room temperature.

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