Squidgy pear & clotted cream cake

Name: Squidgy pear & clotted cream cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12
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; 175 g caster sugar; 227 g tub Rodda’s Classic Cornish Clotted Cream, plus extra to serve, if liked; 215 g Essential self-raising flour; 2 tbsp Essential British Free Range Whole Milk

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.

4 out of 5 stars(9) Rate this recipe

Vegetarian

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
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

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.