Autumn is here and pears can be at their best this time of year. We adore this Pear-fect Cake baked in one of our AUS-ION™ pans (we used the AUS-ION™ 22cm Sauteuse).
This recipe is taken from our very own Solid Cookbook, which celebrates our love of multi-generational cooking.
Ingredients
- 300g self-raising flour
- 175g caster sugar
- 200ml milk
- 175ml sunflower oil
- 1 large egg
- 1 lemon — zest and juice
- ½ tbsp ground cinnamon
- ½ tbsp ground ginger
- 3 semi-ripe pears
- 4 tbsp soft brown sugar
Method
- Preheat oven to 180°C / 356°F. Grease the base and walls of your pan with butter.
- To make the cake batter, combine flour, caster sugar, milk, oil and egg together in a bowl until smooth.
- Finely grate in the zest of the lemon. Add cinnamon and ginger and stir through the batter.
- Core and finely slice the pears. In a separate bowl, squeeze half the lemon over the pear slices. Add 3 tbsp of the brown sugar and coat the pears.
- Pour the cake batter into your pan and gently place the pear slices down into the batter. Sprinkle 1 tbsp of soft brown sugar over the pears.
- Bake for 35–40 minutes or until golden.
- Allow to cool, then turn out onto a wire rack — or serve hot in the pan with cream, ice cream or custard.
