Sweet and velvety caramel and soft and melting pears. Yes, its official. This is indeed a marriage made in heaven.
- 375g caster sugar
- 150g butter, softened
- 200g self-raising flour
- 2 large free-range eggs
- 4 pears, peeled, halved and cored
- Preheat the oven to 170°C/fan150°C/gas 3½. Put 200g of the sugar and 125ml water into an ovenproof 25cm sauté or frying pan. Stir over a medium heat until the sugar dissolves, then turn up the heat and cook without stirring until the syrup caramelizes to a golden brown, swirling the pan to even it out if necessary.
- Meanwhile, watching the caramel, put the butter, the remaining sugar and flour into the bowl of an electric food processor, whizz for a couple of seconds, then add the eggs and stop as soon as the mix comes together. (If you don’t have a food processor, cream the butter and sugar by hand, adding the eggs one by one, then mix in the flour.)
- Take the caramel off the heat and carefully arrange the pears cut-side down in a single layer over the caramel (this will be the top of the cake when it’s cooked).
- Spread the cake mixture in an even layer over the pears in the pan, then bake in the preheated oven for 40-45 minutes. The centre should be firm to the touch, the edges should have shrunk a little from the sides of the pan and a skewer inserted into the centre of the cake will come out clean.
- Run a knife around the edges to make sure it hasn’t stuck anywhere. Leave it to sit for 2 minutes before turning out.
Recipe from Delicious Magazine.
Per serving: 708kcals, 30g fat (18.7g saturated), 4.3g protein, 106.2g carbs (83.5g sugars), 0.8g salt, 4.3g fibre