Delia

Pear and Almond Cake with Streusel Topping

This would be my choice for autumn when there are lots of lovely ripe pears around. We like to eat it served in slices with pools of Jersey pouring cream.




This recipe is from Delia's Cakes

Pear and Almond Cake with Streusel Topping
Ingredients
 110g self-raising flour
 1 level teaspoon baking powder
 50g spreadable butter
 50g golden caster sugar
 50g ground almonds
 1 large egg
 A few drops of pure almond extract
 Pinch of salt
 3 tablespoons milk
 2 ripe pears, peeled, cored and quartered, each quarter sliced into three
For the topping:
 50g butter, melted
 75g self-raising flour
 50g Demerara sugar
 40g flaked almonds
 A dusting of icing sugar
 Preheat the oven to 200C, gas mark 6
Equipment
Equipment:  You will need a 20cm by 4cm sponge tin, lightly buttered and base lined.

Method

All you do is sift the flour and baking powder into a roomy bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients (except the pears).


Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.  Next spoon the mixture into the prepared tin, and level off using the back of a tablespoon.

Now arrange the pears in a circle on top (a few can go in the middle).

To make the topping, mix the flour and sugar in a bowl then add the melted butter and lightly crumble it with a fork.  After that stir in the nuts, sprinkle the mixture all over the pears and bake near the centre of the oven for 45 minutes.

Leave it to cool in the tin for 20 minutes before loosening the edge with a palette knife.

Then place the tin on an upturned bowl and carefully slide the tin downwards.  After that use the palette knife to slide the cake off its liner onto a wire cooling rack.

Just before serving, dust the surface with icing sugar.

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