Wednesday, 4 June 2014


Pear Cake



150g Plain Flour
125g/4oz Butter (softened)
25g/1oz Icing Sugar
50g/2oz  Ground Almonds
1 Egg
175g/6oz Butter (softened)
175g/6oz Caster Sugar
175g/6oz Ground Almonds
2 Eggs (beaten)
2 tins Pear Halves (drained)

Make pastry by putting all the ingredients into a processor. Buzz until a ball of dough is formed. Wrap in cling film and keep in fridge overnight.
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 25cms/10″ quiche dish or equivalent.
Gently roll out pastry and line the prepared tin. Prick surface of pastry well with a fork and place in oven while making the filling.
Beat all the ingredients for the filling together until smooth.
Arrange the pear halves at intervals in the pastry case, then spoon over the filling.
Return to the oven and bake for a further 40 to45 minutes.
Serve with cream, crème fraiche or ice cream.
Recipe Notes:
If processor not available. Put the dry ingredients into a bowl, rub in the butter and form into a ball of dough with the egg.