- serves 6-8 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 125 g butter, softened
- 125 g caster sugar
- 2 large free-range eggs
- 125 g self-raising flour
- Pinch of salt
- 1 tsp vanilla paste (optional)
- 1-2 pears, peeled, cored and quartered (see Note)
Instructions
- Preheat oven to 180°C. Butter and flour a 15 cm round cake tin.
- Combine the butter, sugar and eggs in a stand mixer and whisk until thick and glossy. Sift in flour gradually and fold through mixture. Add in the vanilla and salt at the end and quickly combine.
- Place the pear pieces in the prepared tin, then carefully pour the batter over the top and shake the pan a little bit so that everything settles evenly.
- Bake for 30-40 minutes, or until a skewer when inserted into the centre, comes out clean. Let rest for a few minutes before serving. Serve warm, with whipped cream, custard or ice cream.
Note
You can also make this using tinned fruit or leave out the fruit and make a plain vanilla cake.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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