I love going to the market and finding something I wasn’t intending on buying. This week, I just couldn’t resist buying these delicious looking Rosemarie Pears. I like the orange/red color, and the texture of these pears are wonderful. They taste juicy, soft and sweet. Ideal for any dessert, which is why I decided to make a simple and sweet cake. Nothing extravagant, but something we like to enjoy with a good tea on the side.
Serves: 8/10 slices
- 300g of all purpose flour/plain flour
- 180g of caster sugar
- 150g of salted butter (cut into small pieces)
- 5g of baking powder
- 5 pears (Rosemarie)
- 4 medium eggs
- 80ml of milk
- Roasted sliced almonds
- Icing sugar (for dusting)
- Apricot jam
- Grease a round cake pan (23 centimeters).
- Preheat the oven to 180C degrees.
- In a large bowl beat the sugar and the soft butter with an electric mixer until it becomes light and creamy.
- Add the 4 eggs, one by one and mix.
- Pour the milk and mix
- Pour the flour and the baking power, mix until smooth.
- Add 2 pears cut into small pieces and mix with a spatula.
- Slowly pour the mixture into the cake pan.
- Peel and cut the rest of the pears
- Add the sliced pears on the top of the cake.
- Bake for 45 minutes (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
- Remove from the oven and set aside for 20 minutes.
- Place the cake on a serving plate.
- Warm the apricot jam in a saucepan over low heat.
- Brush the top of the cake with apricot jam.
- Sprinkle the cake with roasted sliced almonds and dust it with some icing sugar.
- Enjoy with a flavorful cup of tea on the side.
PS: Don’t slice your pears before the procedure as they will turn brown!