This fruity cake is at its best when made with melting, buttery pears
Prep:15 mins
Serves 6
50g butter, melted, plus extra for the tin500g ripe buttery pears, peeled, cored and roughly choppedjuice 1 lemon1 tbsp poire William liqueur (optional)75g plain flour1 heaped tsp baking powder75g caster sugar2 eggs, beaten2 tbsp apricot jam, for the glazeicing sugar, for dustingcrème fraîche, to serve
STEP 1Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.STEP 2Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices. Pour the cake mixture into the tin. Bake for about 50 mins or until a skewer comes out clean. Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.STEP 3To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps. Brush the cake with the glaze, dust with icing sugar and serve warm with crème fraîche.
