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Squidgy pear & clotted cream cake

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.

3.5 out of 5 stars(6) Rate this recipe
  • Serves12
  • CourseDessert
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr
  • Pluscooling

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  • 1 Sunflower or vegetable oil, for greasing
  • 2 large conference pears (about 350g)
  • ½ unwaxed lemon, zest and juice
  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


1,143kJ/ 273kcals



Saturated Fat












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