Now that winter has arrived, it is always nice to have a warm piece of cake to serve with a cup of tea. I had visited my local fruit and vegetable markets and was surprised to see figs for sale from the Glass House Mountains. I thought it was a bit late in the season, but bought some never the less. I also saw lovely bosch pears and added those to my basket.
When I returned home I decided to make up a recipe for a pear and fig cake, especially as the figs were not all that good. Once you have tasted figs picked straight from the tree it is hard to be satisfied with anything else.
The result of my invention is a delicious moist cake based on almond meal and gluten free for those who prefer it. If it was served warm with cream or ice cream I am sure you would win a few hearts.
150 grams of unsalted butter
1 1/2 cups of castor sugar
1 cup of self raising gluten free flour ( you can use normal if you prefer)
2 cups of almond meal
zest of one lemon
1/2 cup of milk
3 bosc pears sliced into similar size pieces
3 figs sliced into rounds
cinnamon to sprinkle of fruit.
Set fan forced oven to 170 degrees.
grease and line a 23cm spring form cake tin.
Place eggs and softened butter in a mixing bowl and mix on medium speed until well combined
Add sugar and continue beating until combined, add almond meal and self raising flour and lemon zest and beat for two to three minutes.
Slice pears and figs and place in a bowl and sprinkle with cinnamon. Set aside
When mixture look light and well mixed pout into the cake tin and then decorate in pattern with pears and figs. Push the pears into the batter, this edge in first. Add figs in the middle
Bake in the oven for 1 to 1 1/2 hours until a skewer inserted in the middle comes out clean.
Serve with cream or vanilla icecream.
Share on Facebook