Pear and Raspberry Cake

Pear and Raspberry Cake

Serves 4
Moderate

Ingredients

2 ripe pears, about 300 g (11 oz) in total, peeled, cored, sliced
1 lemon, grated rind and juice
200 g (7 oz) butter, at room temperature
200 g (7 oz) caster sugar
200 g (7 oz) self-raising flour
1 teaspoon baking powder
3 eggs
150 g (5 oz) field fare frozen raspberries, plus extra to decorate (Optional)
150 g (5 oz) ready-made marzipan, diced

Raspberry sauce (Optional)
150 g (5 oz) raspberries
2 tablespoons caster or icing sugar
Juice of ½ lemon
Little sifted icing sugar to decorate

2 ripe pears, about 300 g (11 oz) in total, peeled, cored, sliced 1 lemon, grated rind and juice 200 g (7 oz) butter, at room temperature 200 g (7 oz) caster sugar 200 g (7 oz) self-raising flour 1 teaspoon baking powder 3 eggs 150 g (5 oz) field fare frozen raspberries, plus extra to decorate (Optional) 150 g (5 oz) ready-made marzipan, dicedRaspberry sauce (Optional) 150 g (5 oz) raspberries 2 tablespoons caster or icing sugar Juice of ½ lemon Little sifted icing sugar to decorate

Grease and base line a 23 cm (9 inch) springform tin with a circle of greaseproof or non-stick baking paper. Toss the pear slices in the lemon juice to stop them going brown.

Cream the butter, sugar and lemon rind together in a bowl, until light and fluffy.

In a separate bowl, mix the flour and baking powder. Beat 1 egg into the butter mixture, then a spoonful or two of the flour and beat again until smooth, continue until all the eggs and flour have been added.

Spoon half the cake mixture into the cake tin and spread into an even layer. Arrange half the pears on top, sprinkle with half the raspberries and half the marzipan. Spoon over the remaining cake mixture and repeat the layers.

Bake at 160°C / 325°F / Gas mark 3 for 1 hour 10 minutes to 1 hour 25 minutes until the cake is well risen and a skewer will come out cleanly when inserted into the centre. Cover with foil after 50-60 minutes, if the cake seems to be browning too quickly.

Leave to cool in the tin for 10 minutes, then loosen the edge and unclip the side of the tin and remove. Transfer cake to a wire rack to cool for 30 minutes, if serving warm, or longer if serving cold.

To make the sauce, puree the raspberries in a food processor or liquidiser with the sugar and lemon juice until smooth. Press through a sieve and discard the seeds then pour into a jug.

Peel the paper off the base of the cake, put on to a serving plate, decorate with extra raspberries, if liked, then dust the top with icing sugar. Cut into wedges and serve with a drizzle of sauce, if liked.

Tip

If you’re not a fan of marzipan or have someone in the family with a nut allergy, then add 150 g (5 oz) cream cheese and dot teaspoonfuls over the cake as you layer up the pears and raspberries.

 

Many thanks to the girls at www.seasonalberries.co.uk for this recipe.

Important Information

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These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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