
This moist, dense cake has rich buttery notes and can be made with almost any poached seasonal fruit or for ease, canned fruit.
Ingredients
- 250 grams butter, softened
- 1 cup caster sugar
- grated rind of 2 lemons
- 4 eggs, at room temperature
- 1 cup plain, unsweetened yoghurt
- 3 cups self-raising flour, sifted
- ½ cup semolina
- 410 gram can pear quarters in syrup, drained and juice reserved
Pear syrup
- reserved pear juice
- ¼ cup lemon juice
- ½ cup caster sugar
Method
- Preheat the oven to 180ºC. Set the oven rack in the centre of just below the centre. Grease and line the base and sides of a 24cm round cake tin with baking paper.
- Using an electric mixer beat together the butter, sugar and lemon rind until light and fluffy. The mixture should almost triple in volume.
- Add the egss one at a time, beating well after each addition. Stir in the yoghurt.
- Fold in the flour and semolina. Transfer to the prepared cake tin an dlevle off.
- Slice each pear quarter in half and arrange decoratively on top of the cake.
- Bake in the preheated oven for 1¼ hours until golden and a skewer inserted comes out clean.
- Drizzle the pear syrup over the hot cake and set aside for at least 1 hour until cool. Serve lightly dusted with icing sugar in chunky wedges with a dollop of softly whipped cream.
Pear syrup
- While cooking the cake, prepare the syrup. Mix the reserved pear juice with the lemon juice and sugar in a small saucepan. Warm and stir regularly until the sugar has dissolved.
Cooks Tips
Most canned fruit can be used in this recipe - apricots, plums, nectarines or peaches. Canned berries are too soft and canned apples do not have syrup so avoid these.
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