Pear and amaretto cake
Makes 8-10 slices
125g pears (peeled and cored weight)
1 tbsp amaretto liqueur
125g self-raising white flour, sifted
50g ground almonds
125g caster sugar
125g soft butter or baking margarine
2 medium eggs
1 tsp almond extract
25g flaked almonds You will need A 2lb/900g loaf tin
Non-stick liner or butter and greaseproof paper
Wooden or metal skewer
Cut the pears into half-centimetre dice and put into a small bowl with the amaretto. Stir well and leave to macerate for 30 minutes, stirring occasionally.
Preheat the oven to 160C/gas mark three.
Lightly grease and line the loaf tin, or pop in a liner.
Measure the remaining cake ingredients (except the flaked almonds) into a bowl. Drain the amaretto from the pears into the mixing bowl, putting the pears aside for later. Beat the mixture with an electric hand-mixer for two minutes.
Place half the mixture into the prepared tin and level the surface. Spoon the diced pear evenly over the cake mixture. Put the remaining cake mixture on top of the pears and level the surface. Sprinkle the flaked almonds over the top and bake for about 70 minutes until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin for 10 minutes then remove and place on a cooling rack.