Since pears are one of the few fruits listed as low salicylate, I try to incorporate them into as many dishes as possible, one of those being cake. A wonderfully simple recipe to make, this pear delight takes no time to whip up in the morning so as to have something sweet for the afternoon. With its golden, caramelised exterior and buttery, moist interior, it’s the type of cake everyone will love – especially when served with a hearty dollop of crème fraîche or vanilla ice cream.

Enjoy xx

Golden Pear Cake

Very lightly adapted C&Z

Equipment

• Measuring cups
• Measuring spoons
• Mixing bowls
• Springform cake tin
• Storage container

Ingredients

125 grams unsalted butter (melted and cooled)

500 grams pears (peeled and cut into eights)

3/4 cup maple syrup

2 eggs

1/2 cup all-purpose flour

1/4 tsp salt

1 tsp baking powder

Method

1.) Preheat fan-forced oven to 180 degrees celsius. Grease a 20cm cake pan with butter and line with baking paper.

2.) Arrange the sliced pears in a single layer at the bottom of the cake pan.

3.) In a large bowl, whisk together the maple syrup and eggs until well combined.

4.) In a separate bowl, combine the dry ingredients. Add dry ingredients to the egg/syrup mixture, stirring until just combined. Stir in the melted butter.

5.) Pour cake batter evenly over pears and bake for 40 minutes or until golden on top.

6.) When ready, remove cake from oven and let sit for 10 minutes before turning onto a wire rack to cool further.

7.) Serve warm with a dollop of crème fraiche or ice-cream.