500 g buttery pears cored ripe peeled roughly chopped
1 juice of lemon
1 tbsp poire william liqueur
75 g flour plain
1 tsp double-acting baking powder
75 g caster sugar
2 eggs beaten
2 tbsp apricot preserves for the glaze
6 servings crème fraîche
Equipment
bowl
oven
wire rack
sieve
cake form
skewers
Directions
Heat oven to 180C/160C fan/gas
Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.
Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices.
Pour the cake mixture into the tin.
Bake for about 50 mins or until a skewer comes out clean.
Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.
To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps.
Brush the cake with the glaze, dust with icing sugar and serve warm with crme frache.
