Beurre Bosc pear & almond butter cake for Dad on Fathers Day.
This is another recipe by Karen Martini from Sunday Life magazine. I tore it out a while ago with Dad in mind. He loves almond and brandy, and with pears in season – today was the perfect day to bake it.
Beurre Bosc pears (the ones you always see in still life paintings) are in season now until October. They have a lovely golden skin and buttery juicy flesh that’s perfect for desserts like this one.
Beurre Bosc pear & almond butter cake
Serves: 6-8; Prep time: 15 minutes; Cooking time: 50 minutes
280g unsalted butter, very soft, at room temperature – plus extra for greasing
250g caster sugar
150g wholemeal flour self-raising flour
100g ground almonds
60g fine bran
2 tsp vanilla extract
2 tsp flaked almonds
Cream to serve
120g brown suagar
2 beurre bosc pears, peeled and sliced through
8 large pitted prunes
– Preheat oven to 175’C fan-forced (195’C conventional). Line a 24cm spring-form tin with baking paper and grease well.
– For topping, melt butter and brown sugar in a frying pan over high heat. Add pears, prunes and brandy and cook for 8 minutes until fruit is soft and caramelised. Set aside.
– For cake, using an electric mixer with a paddle beater, beat 280g butter and caster sugar until light and silky. Add eggs and mix to combine. Add flour, bran, vanilla and ground almonds and mix to form a batter.
– Spoon batter into prepared tin and smooth the surface. Lay pear slices and prunes over the top (reserving juices to drizzle over cooked cake). Scatter flaked almonds over, and bake for 50 minutes or unitl cooked.
– Allow cake to cool slightly before turning out. Drizzle with reserved juices and serve with with cream.