here are certain food smells which, when I smell them, take me back to my childhood with a jolt..
It was not the smell of this cake that made the hairs on the back of my neck stand up, but the smell of the mixer. You really need to beat and beat and beat the butter and sugar and while bending down to get to get something out the cupboard, my nose brushed past the base of the machine, which was working overtime and I suddenly remembered the most vivid smell of all-my mom’s hand held mixer, the hot smell of the motor almost burning while it worked overtime.
I knew then it was going to be a great cake.
The pear cake was not something I would usually make, or eat, but I just felt like that old fashioned apple pudding, the one my mom taught me how to make and I could not decide if it was better hot out the oven on the day it was baked, or cold out the fridge the next day when the sauce was thick and the apples cold.
This is a combination of that old fashioned pudding. It’s a cake rather than a pudding, though you could easily make it in a dish and just scoop out portions and then drizzle with sauce and serve with ice cream. It’s soft and moist and only just comes out the cake pan and the sauce is served separate, rather than poured over for it to soak in.
Its adapted from a Nigel Slater recipe, I have changed most of the ingredients to mls, so that you do not have to weigh butter and syrup, but I kept the cake mixture in grams as it’s easy to remember (you will make this over and over).
I omitted cinnamon, I like my fudge sauce to stand out and not be masked by too many heavy flavours, but you can add a teaspoon to the pears. It’s best eaten the same day, the sauce yields way too much if you are not serving this with ice cream (you only need a teeny bit of sauce on the cake) but the kids will love it on ice cream the next day.
The methods and measurements are all easy, despite the three steps.
Get cracking, pears are in season so it’s no excuse to reach for a tin!
- 200g butter
- 200g castor sugar
- 200g self- raising flour
- 3 Extra-large eggs, lightly beaten
- ½ tsp Baking powder
- 5 pears, peeled, cored and roughly chopped (kept in water with a squeeze of lemon)-about 450g net weight
- 50ml butter
- 3 TBS (45ml) muscovado sugar
- ½ cup tightly packed muscovado sugar
- ¾ cup Syrup
- 60ml/ ¼ Cup butter
- 150ml cream
- Vanilla to flavour (use NoMu paste pump or extract)
For the Pears
- Place the butter and sugar in a pan and when the butter is melted, add the pears and cook over a moderate heat until they are soft and the sauce is thick and coats the pears
- Set aside to cool while you prepare the cake
For the Cake
- Place the butter and sugar in your cake mixer and beat , for what seems an eternity, until the mixture is pale and creamy.
- Add about a tablespoon of flour alternating with egg (so the mixture does not curdle) until combined. Add the baking powder
- When done, switch off the machine and then fold in the remaining flour and then the pears
- Place in 24cm loose bottomed greased cake tin and bake at 160 ˚C for 45 minutes or until a skewer comes out clean
- Leave to cool a bit before removing from tin
For the sauce
- Place the sugar, syrup and butter in a saucepan and bring to the boil, then stir in the vanilla and cream and leave to cool slightly.
Serve with the sauce and if you like, vanilla ice cream or whipped cream
You will no doubt burn your tongue trying to gobble up the sauce
You will no doubt have less of the batter left before cooking, as it’s so delicious to lick!