Gargouillau, a French Pear Cake
Since lock down started, I have been baking every week to share with my lovely neighbour who gets some shopping for me. I decided this week I wasn't going to make just a cake, but a cake that can also be a dessert. In the fruit bowl were some ripe pears, so I made my favourite pear recipe, a French one from Creuse, Gargouillau. You need for the cake: 150g butter, 150g caster sugar, grated zest 1/2 lemon, 2 eggs, 350g plain flour, 2 tspn baking powder and 8 tbspn milk You also need: 600g pears, ripe but not soggy and 50g butter, extra sugar and cinnamon/icing sugar Preheat oven 200C/gas6 Grease a 25cm springform tin and line the base with greaseproof paper,lightly greased Cream the butter and sugar, add the lemon zest and mix in. Add the eg...