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.
|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|
|Need help with conversions?|
|Equipment: You will need a 20cm by 4cm sponge tin, lightly buttered and base lined.|
This recipe is from Delia's Cakes
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).
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This is my adaptation of a cake still served in the famous Harry’s Bar in Venice. You can eat it sipping a Bellini cocktail or with coffee at any time of day. But for me, lunch in the restaurant with this as a dessert has always been a sublime treat.
This used to be a rather soft, rather squashy meringue, but now I like it crisper and chewier. Either way it’s loved by everyone. You can of course use any other fruit – summer berries or in the winter passion fruit.
You can obviously use strawberries or indeed any summer berry mixture with these. They are extremely light, melt-in-the-mouth, and really taste of summer.
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