Directions
As you may have noticed by now, I really do love pears, especially when baking. So here is a yummy pear and almond cake :)
- Whisk together the butter and sugar until light and fluffy. Beat the egg into the creamed mixture
- Add the sifted flour, baking powder, ginger and cinnamon and very gently fold into the batter mixture. Fold in the orange zest and juice, yoghurt and the ground almonds
- Pour half the batter into an 18cm cake tin (lined and greased), then top with the pears and cover with the rest of the batter, smoothing out the surface
- In a small bowl, toss together the flaked almonds and demerara sugar, then sprinkle over the top of the cake and bake in the centre of the oven at 180 degrees Celsius for 45-50 minutes, or until a skewer comes out clean
- Leave the cake to cool in its tin for about 10 minutes, then turn it out onto a wire rack to cool.
This cake can be served warm or at room temperature. I baked mine in a 20cm cake tin, hence it doesn't appear as risen compared to normal. I would definitely use a 18cm tin next time. Other than that, enjoy :)
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