Pear and pecan cake
By Dave · Cakes · 24th April 2010 This cake is worth eating when it's still warm... dead nice!
Ingredients
- 4 ripe pears
- Lemon juice
- 185g butter
- 185g golden caster sugar
- 3 large eggs
- 125g plain flour
- 75g ground almonds
- 1 teaspoon baking powder
- 75ml milk
- few drops vanilla extract
- 60g pecan nuts
Method
- Peal and quarter the pears, remove the core and then chop into two
- Toss the pear pieces in lemon juice to prevent them going brown
- Cream the butter and sugar for 5 minutes until light and fluffy
- Beat in the eggs one at a time
- Fold in the flour, almonds and baking powder
- Mix in the milk and vanilla
- Pour the mixture into a lined 23cm square baking tin
- Lightly press the pears and nuts into the top of the top of the mixture
- Bake at 170C for 1 hour to 1 hour 15 minutes