Raspberry Pear Cake
Serves: 12
  • 2 ripe pears
  • 1 lemon, juiced
  • 180 grams unsalted butter, room temperature
  • 160 grams caster sugar
  • 2 eggs
  • 200 grams self raising flour
  • 100 grams ground almonds
  • 2 tablespoons milk
  • 250 grams fresh or frozen raspberries
  • whipped cream, to serve
  1. Preheat oven to 180 degrees celsius and line a 20 cm spring form cake tin with baking paper.
  2. Peel, core and roughly chop the pears. Put them in a bowl and add the lemon juice to stop them from browning. Set aside.
  3. Cream the butter and sugar in a large bowl by beating with an electric mixer until it becomes pale in colour, and the sugar is dissolved.
  4. Break the eggs into a small bowl and whisk gently with a fork. Add to the butter mixture a little at a time, beating between each addition.
  5. Combine the flour and almonds and fold into the butter/egg mixture, in 3 separate lots.
  6. Add the milk and stir through, then add the raspberries and pears and stir gently to combine.
  7. Spoon the mixture into the prepared tin and bake for 1hr 10 mins, or until a skewer inserted into the middle comes out clean.
  8. Allow to cool in the tin.
  9. Serve with whipped cream.
Recipe by Villiers Brown at https://villiersbrown.com/raspberry-pear-cake/