Feeling a bit down lately, with the freezing weather and not getting out, I thought I'd make one of my favourite cakes as a treat. I bought a bag of Conference pears on offer at the supermarket, and this is a great way to use them.
The most famous fondant cake is the chocolate fondant, a cake with a lovely oozy chocolate centre. In this cake, the lovely centre is made of pears.
For the cake you need: 100g caster sugar, 100 ml milk, pinch salt, 2 tspn baking powder, 150g plain flour, 2 eggs and 3 tbspn sunflower or vegetable oil, 4 medium pears, peeled, cored and thinly sliced
For the topping you need: 80g butter, 3 tbspn caster sugar and 1 egg
Preheat oven 180C/gas4 grease a flour a 24cm tart tin
Put the sugar, 2 eggs and salt in a bowl and whisk till light and fluffy. Gently fold in the flour and baking powder, then the milk and oil.
Pour half of the mixture into the tart tin and then layer on the pear slices. Top with the other half of the mixture. Bake for 30 mins
For the topping - melt the butter gently. Beat the egg and sugar till frothy then add the melted butter and gently mix together. Pour over the cake and put back in the oven for a further 20 mins.
Let the cake cool in the tin.
The crispy topping adds sweetness to the cake and goes well with the pears. I love the different textures, the crispy topping, the light cake and the soft pears. It works well as a cake or as a dessert with some cream or ice cream.