Anjou pear cake


  • 50g butter, melted, plus extra for the tin
  • 500g ripe buttery pears, peeled, cored and roughly chopped
  • juice 1 lemon
  • 1 tbsp poire William liqueur (optional)
  • 75g plain flour
  • 1 heaped tsp baking powder
  • 75g caster sugar
  • + 4 more ingredients
    • 2 eggs, beaten
    • 2 tbsp apricot jam, for the glaze
    • icing sugar, for dusting
    • crème fraîche, to serve

Heat oven to 180C/160C fan/gas 4. Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.

View full recipe at SpringPad


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