Pear and Blackberry cake

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  •     Serves 6–8 
  • 2   small firm ripe pears  
  • 1   tsp lemon juice  
  • 1   piece stem ginger  
  • 150 g   softened butter  
  • 150 g   light muscovado sugar  
  • 3   free range eggs  
  • 200 g   self-raising flour  
  • 150 g   black berries  
  •     icing sugar to dust 


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ganz einfach
Peel core and dice the pears. Toss in the lemon juice and set aside. Finely chop the ginger, set aside
Beat the butter and sugar together until light and fluffy. Add the eggs one at a time and beat well after each addition, add ing1 tbsp of flour with the last egg. Sift the remaining flour into the bowl and fold in. Add the diced pears and ginger and fold in. Spoon into a greased 20cm deep round cake tin and level the top. Arrange the blackberries on top of the cake and gently push into the batter a little way. Bake at 180ºC/350ºF/gas mark 4 for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 5 minutes
Serve warm with custard for a lovely pudding or transfer to a wire rack to cool completely and serve cold, dusted with icing sugar
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Foto: Wolf, Nadine

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