Cooking time: 1 hour 25 minutes
40g unsalted butter, softened
1/2 cup (60g) ground almonds or ground hazelnuts
1 3/4 cups (385g) Castor sugar
1 teaspoon vanilla extract
1/2 cup (125ml) milk
2 cups (300g) self-raising flour, sifted
4 (800g) slightly under ripe pears, cored, sliced thickly
2 tablespoons coffee sugar crystals or demarara sugar
20g unsalted butter, chopped, extra required
- Preheat oven to 180 deg. C (160 deg.C fan-forced). Generously grease a 23cm spring form cake pan with the softened butter.Sprinkle in half of the ground almonds, shake them around the pan so they coat the sides and base. Place pan on a baking paper or alfoil lined oven tray.
- Combine the eggs and sugar in a food processor; process until combined. Add the vanilla, milk and flour, and process until it forms a thick smooth batter.
- Transfer the cake mixture to a large mixing bowl; stir in the sliced pears; pour the mixture into prepared pan. Sprinkle top with remaining ground almonds and sugar crystals. Dot with the extra butter.
- Bake cake for 1 hour 15 minutes or until golden brown and cooked when tested.Cover with foil if it starts to over-brown during baking. Cool in pan for 10 minutes.
Serve the cake warm with double cream or ice cream.
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