Ingredients
-
Cake Batter
-
200 g softened Butter
-
200 g Caster Sugar
-
3 extra large Egg
-
200 g ground Almonds
-
100 g fine Polenta
-
7.5 m Baking Powder
-
2.5 ml Salt
-
2 Orange Zest
-
2 × 410 g canned Pear
-
Syrup
-
2 Orange Juice
-
100 g Caster Sugar
Directions
In between a cake and a torte, this cake has a surprisingly light texture that complements its subtle flavour. If you’re not keen on the polenta, simply substitute it with ground almonds.
Steps
|
1
Done
|
Preheat the oven to 180 °C. Grease and line the base of a 22 cm springform cake pan. |
|
2
Done
|
To make the BatterCream together the butter and sugar until thick, pale and fluffy. Add the eggs one at a time, beating after each addition. Fold in the ground almonds, polenta, baking powder and salt. Fold in the orange zest and pour into the prepared pan. |
|
3
Done
|
Slice the pears in half lengthways and arrange on top of the cake batter. Bake for 30 minutes, then reduce the heat to 160 °C and bake for a further 20 minutes, or until it is golden on top and a metal skewer inserted into the centre comes out clean. |
|
4
Done
|
To make the syrupWhile the cake is baking, make the syrup. Place the orange juice and sugar in a small saucepan over low heat and simmer for 5 minutes. Remove the cake from the oven, use a fork to prick the top all over and gently pour over the hot syrup. Dust with icing sugar and serve with double thick cream. |
