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Warm sticky pear cake
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Indulge in a delectable and moist pear cake.
Ingredients:
  • 150g (1 cup) dried pitted dates
  • 250ml (1 cup) boiling water
  • 2.50 gm bicarbonate of soda
  • 215g (1 cup) caster sugar
  • 180g butter, at room temperature
  • 225g (1 1/2 cups) self-raising flour
  • 2.50 gm ground cinnamon
  • 3 Packham pears, peeled, cored, cut into 2cm pieces
  • 185ml (3/4 cup) pouring cream
  • 200g (1 cup, firmly packed) brown sugar
Instructions:
  • Preheat your oven to 180°C. Line a 22cm round cake pan with non-stick baking paper. Coarsely chop the dates and place them in a heatproof bowl. Add water and bicarbonate of soda, then let it cool. Use a fork to mash the mixture until coarse.
  • In a bowl, use an electric beater to combine caster sugar and 125g of butter until pale and creamy. Mix in the egg. Sift in the flour and cinnamon over the egg mixture, then add the date mixture and pear. Using a large metal spoon, gently fold everything together until well combined. Transfer the mixture into the lined pan and bake for 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean.
  • In a small saucepan over medium heat, combine the cream, brown sugar, and remaining butter. Stir continuously for 5 minutes, or until everything is well combined.
  • Serve the cake slices with a decadent drizzle of warm toffee sauce.

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