4 medium pears [firmish but not too hard]
150g plain flour
100g caster sugar
3 tbspn vegetable oil
2 tspn baking powder
For the topping:
80g melted butter
3tbspn caster sugar
Oven 180C. Grease and flour 23cm cake tin
Put the sugar and eggs in a bowl and beat till light and fluffy. Add the flour, baking powder and oil and mix in. Pour half of this batter into the cake tin.
Peel the pears and cut into strips. Put on top of the batter in the tin and spoon the rest of the batter on top. Bake for 30 mins.
Topping- Beat the egg and sugar together then add the butter and mix together.
After the fondant has baked for 30 mins, take out of the oven and pour over this mixture. Sprinkle over some flaked almonds and bake for a further 20 mins. Leave to cool in the tin.
The fondant has a lovely mixture of textures - the soft pears, the smooth custardy filling and the crunchy almonds. You could use 50g of ground almonds instead of 50g of the flour, or you could use 40g melted butter instead of the oil. You could also use other fruit like apples or plums. This is a great Autumn treat!