While we were holidaying up North we were presented with a gift of homegrown pears from our hostess’, Lizzie Gilchrist, Uncle (John). There were quite a few of these gloriously sweet pears – too many to scoff raw so I wanted to do them justice in a cake. This is a Hugh Fearnley Whittingstall recipe and was pleasingly simple. We served it warm with vanilla icecream.

175g unsalted butter, softened

125g caster sugar, plus 1 tbsp

3 pears, firm but not too hard, peeled, cored and quartered

2 eggs

75g whole blanched almonds or ground almonds

75g self-raising flour (I used Dove’s Farm gluten free flour)

  1. Preheat the oven to 170C/325F/gas mark 3. Grease a 20cm diameter, springform cake tin and line the base with baking parchment.
  2. Heat 25g butter in a saucepan and when sizziling add a tbsp sugar to it until it  has dissolved. Add the quartered pears and fry until soft and brown. Cool.
  3. Cream sugar and butter until light and fluffy.
  4. Add  the two eggs, one at a time then incorporate the ground almonds into the cake batter, then sift in the self-raising flour and fold in gently. Pour the mixture into the prepared tin. Arrange the pieces of pear on top of the cake.
  5. Bake for 45 mins. Cool tin on a wire rack.