YAPILIÅžI
And… 24cm/9½-inch loose-bottomed (springform) cake tin, lightly buttered and lined with greaseproof paper. 
1. Peel the pears and core them. Cut them into chunks and drop them
into a bowl of cold water, acidulated with a few good squeezes of the
lemon, which will stop them going brown.
2. Melt the butter, sugar and cinnamon in a shallow pan over a
moderate heat, stirring occasionally. Drain the pears and add them to
the pan, taking care that they don’t spit at you. Let the pears cook
until they are tender and the sauce is thick and coats the pears. Stop
before the sugar turns dark and bitter. Set aside to cool.
3. Preheat the oven to 170C/325F/gas mark 3. To make the cake, put
the sugar and butter in the bowl of an electric mixer and beat until
light and creamy. Sift the flour and baking powder together. Add the
eggs and a little of the flour alternately, so that the mixture doesn’t
curdle. Fold in the remaining flour and then the cooked pears with their
syrup.
4. Scoop the mixture into the tin and smooth lightly. Bake for 45 to
50 minutes, until risen and golden, then check with a metal skewer (it
should come out clean).
5. Remove the cale from the oven and leave to cook before lifting out of the cake tin.
6. To make the sauce, put the sugar, syrup and butter in a small,
heavy-based pan and bring to the boil, stirring only enough to stop it
sticking. Stir in the cream and the vanilla extract and cream (watch
out, the mixture can foam a bit at this point), and leave to cool. The
sauce will thicken.
7. Sprinkle some extra muscovado over the cake and serve with icecream and fudge sauce.
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Anasayfa
Ä°letiÅŸim
