Pear and amaretto cake

EDP Norfolk - - Food And Drink -

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.

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