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Squidgy pear & clotted cream cake
The ‘squidge’ comes from clotted cream, which we’ve used instead of butter for a softer, richer cake. Conference pears and cinnamon make it all the more seasonal – you could use apples instead.
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Ingredients
1 Sunflower or vegetable oil, for greasing
2 large conference pears (about 350g)
½ unwaxed lemon, zest and juice
1¾ tsp ground cinnamon, plus extra to serve
1 tbsp demerara sugar
3 Essential Free Range White Eggs
175g caster sugar
227g tub Rodda’s Classic Cornish Clotted Cream, plus extra to serve, if liked
215g Essential self-raising flour
2 tbsp Essential British Free Range Whole Milk
Method
Preheat the oven to 170ºC, gas mark 3. Lightly grease and line a 20cm square cake tin with a strip of baking parchment. Peel and core the pears and cut into 2cm cubes, then toss with the lemon juice. Mix ¼ tsp cinnamon and the demerara sugar together for the topping and set aside.
In a large bowl, use electric beaters to whisk the eggs and caster sugar for 3-4 minutes until pale, light and airy. Slowly beat in the clotted cream and lemon zest until just combined. Fold in the flour, remaining 1½ tsp cinnamon and a pinch of salt until just combined. Stir in the milk to loosen.
Spoon ½ the cake mixture into the tin, spreading it evenly (it will be quite thick) and scatter over ½ the pear cubes. Spread the remaining cake mixture over the top and finish with the remaining pear cubes. Scatter over the cinnamon-sugar mixture and bake for 45-50 minutes until risen and a skewer inserted into the centre of the cake comes out clean. Cool completely in the tin before dusting with cinnamon and serving with more clotted cream, if liked.
Cook’s tip
Demerara sugar
Scatter over pastries, crumbles and cookies for a satisfyingly crunchy finish.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,143kJ/ 273kcals
Fat
14g
Saturated Fat
8g
Carbohydrates
33g
Sugars
20g
Fibre
1.5g
Protein
4g
Salt
0.2g
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