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    Pear, lemon & almond cake

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    Pear, lemon & almond cake

    • Vegetarian
    • Preparation time: 15 minutes + cooling
    • Cooking time: 70 minutes
    • Total time: 85 minutes + cooling

    Serves: 10

    Ingredients

    150g unsalted butter
    25g light brown muscovado sugar
    3 ripe but firm pears (approx 440g), peeled, cored and sliced
    125g golden caster sugar
    Finely grated zest and juice of 1 unwaxed lemon
    2 British Blacktail Large Free Range Eggs, beaten
    75g ground almonds
    100g self-raising flour
    2 tbsp flaked almonds
    Greek yogurt, to serve

    Method

    1. Preheat the oven to 170°C, gas mark 3. Butter and line the base of a 20cm loose-bottomed cake tin. Melt 25g butter in a non-stick frying pan and add the muscovado sugar. When the mixture turns syrupy and golden, add the pear slices and fry over a medium heat for 4-5 minutes until golden on both sides. Set aside to cool.

    2. Cream the rest of the butter with the caster sugar and lemon zest until pale and creamy, then very gradually beat in the eggs. Fold in the ground almonds and flour with the lemon juice. Spoon into the tin and smooth the surface.

    3. Arrange the pear slices on the top, pour over any pan juices and scatter with the flaked almonds. Bake for 50-60 minutes until the cake is risen and golden, and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes on a rack before turning out. Serve warm or cold in slices with Greek yogurt.

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