Pear, Walnut & Nutmeg Cake

SERVES 8

INGREDIENTS

230g walnuts 110g almonds

150g wholemeal plain flour

1 tsp baking powder

1½ tsp freshly grated nutmeg

½ tsp ground cinnamon

¼ tsp ground cardamom

A pinch of salt 4 pears (not too ripe) 20g butter, cut into small cubes

275g firmly packed brown sugar

250g unsalted butter, softened

Grated zest of 1 orange

4 eggs

125ml buttermilk or yoghurt

Chopped nuts, to serve

METHOD

1 Preheat the oven to 160°C. Grease and line a 24cm cake pan.

2 Combine the walnuts and almonds on a baking tray and toast for about 10 minutes or until fragrant. Let the nuts cool for a few minutes, then transfer to a food processor and blitz to a coarse meal (or a fine meal, if you prefer a fine-textured cake). Transfer to a bowl and whisk in the flour, baking powder, spices and salt. Set aside.

3 Peel and halve the pears. Using either a melon baller or a teaspoon, scoop out the seeds and cores. Fill each cavity with a little of the cubed butter. Sprinkle ¼ cup (55g) of the brown sugar over the base of the cake tin, then place the pear halves on top, cut-side down.

4 Using an electric mixer, beat the softened butter, orange zest and remaining brown sugar until the sugar has just dissolved. Add the eggs, one at a time, scraping down the side and beating well after each addition. Fold in half of the nut mixture and half of the buttermilk or yoghurt. Mix on low speed and then repeat with the remaining ingredients.

5 Gently spoon the batter into the pan, being careful not to move the pears, and smooth the top. Bake for 30 minutes, then rotate the pan 180° and bake for another 20 minutes or until it’s beginning to pull away from the side of the pan and the middle feels springy.

6 Let the cake cool in the pan for 20 minutes before gently turning it out onto a serving plate and sprinkling it with a few chopped nuts. It’s beautiful served warm with some honeyed yoghurt or cream, or just on its own.