Sticky toffee pear cake
“We all make sticky toffee pudding but adding the pears and baking it in a cake tin elevates it to another level of deliciousness!”
MAKES A 20CM ROUND INGREDIENTS
2 to 3 firm pears (depending on the size) 40g softened butter
120g light golden caster sugar For the sponge
50g butter
150g finely chopped dates 1 tsp vanilla extract 120g dark brown sugar 2 tbsp treacle
50ml water
1 tsp bread soda
2 eggs
170g plain flour
4 tbsp ground almonds 1 tsp baking powder 50ml milk
For the sauce
80g light brown sugar 120ml double cream 1 tbsp treacle (optional) 40g butter
20cm springform cake tin
Mint leaves or sprigs, to decorate
Cream, natural yoghurt or crème fraiche, to serve
Toasted almond flakes, to decorate
METHOD
1
Line the base of a 20cm spring-form cake tin with parchment and brush the edges with melted butter and dust with flour. Place the tin on a shallow baking tray so if there is a slight leak, your oven will stay clean. Pre-heat the oven to 180°C/fan 160°C/gas 4. 2
Peel the pears and cut into quarters or sixths if they are large, remove the core and leave them in lemon water so they do not go brown. 3
Place the butter and golden caster sugar into a saucepan and heat, bring to a simmer and remove as soon as the butter is melted. 4
Pat the pears dry and arrange them on the base of the cake tin, pour over the butter sugar mixture and spread neatly. 5
Place the butter, chopped dates, vanilla, sugar and treacle in a large saucepan. Sieve in the bread soda and heat, then simmer for 5 to 6 minutes until the dates are very soft (almost dissolved and very dark in colour). Leave to cool then whisk in the eggs. 6
Fold in the flour and baking powder. Pour in the milk and fold in well. Spread the cake batter over the pears and butter / sugar mix. Bake in the oven for 35 to 40 minutes until cooked. 7
To prepare the sauce, add all the ingredients together and simmer slowly, stirring all the time. This will take about 6 to 7 minutes. Transfer the cake to a cooling rack, leaving in the cake tin for 10 minutes, then slide a thin knife or spatula around the edge and unclip the spring-form. Place on a plate or cake stand and turn over. Carefully take the tin base and parchment off. 8
Warm the sauce and spoon some over the top. Decorate with mint leaves and flaked almonds. Serve with extra toffee sauce, natural yoghurt, cream or crème fraîche. It is best served warm.