Pear and passionfruit cake
|3 Tbsp||Butter, soft|
|5 Tbsp||Caster sugar|
|3||Pears, quatered, cored, peeled and cut into eights|
- Preheat the oven to 175C. First, prepare the fruit layer.
- Smear about a teaspoonful of the butter over the bottom of a deep, round 23cm cake tin (preferably non-stick).
- Put the sugar into a small, heavy frying pan or saucepan and put over a low heat until the sugar melts and forms a caramel syrup.
- Shake the pan as the sugar melts, but do not stir.
- Remove from the heat as soon as the syrup is a pale gold and before it burns. Pour the syrup into the bottom of the tin, tilting the tin to spread it across the bottom.
- Dab the remaining butter over the top. Arrange the pear slices (quartered, cored, peeled and cut into eighths) in a single layer and spoon the passionfruit pulp over the top. Set aside.
- To make the cake, cream the soft butter and sugar until pale and fluffy, then beat in the eggs.
- Sift together the flour and baking powder. Beat into the mixture with the milk and passionfuit pulp.
- Carefully spread the batter over the pears in the tin.
- Place the tin on a baking tray to catch any drips and bake for 25-30 minutes or until the cake is firm in the middle.
- Remove from the oven and leave to cool for 10 minutes before turning out upside-down on to a platter.