PEAR AND ALMOND CAKE WITH ALMOND CRUNCH TOPPING

INGREDIENTS

Ingredients:

Softened Butter

175g

Billington's Golden Caster Sugar 

150g

Bake King Vanilla Essence 

1 tsp

Medium Eggs

2

Bake King Self-Raising Flour

220g

Bake King Bicarbonate of Soda 

½ tsp

Bake King Ground Nutmeg 

1 tsp

Sour Cream

140ml

Finely grated zest of 1 lemon

Bake King ground almonds

50g

Firm Pears

2

A little lemon juice

For the almond crunch topping:

Butter

50g

Double Cream

2tbsp

Bake King Slivered Almonds

75g

Billington's Light Muscovado Sugar

50g

 

PEAR AND ALMOND CAKE WITH ALMOND CRUNCH TOPPING

Directions:

Line a 20cm springform tin with Siluett non stick baking paper. Preheat the oven to 180°C.

Cream the butter, sugar and vanilla in a bowl until pale and fluffy. Beat in the eggs, 1 at a time, adding a spoonful of the flour with the second egg. Sift the remaining flour, a pinch of salt, bicarbonate of soda and the nutmeg together. Fold half the flour into the creamed mixture. Fold in the soured cream, zest and almonds, then the remaining flour.

Peel, core and slice the pears. Toss with lemon juice to prevent discolouration. Spread half of the cake mixture over the base of the tin, cover with the pears, then the remaining cake mixture. Bake for 40 minutes.

Meanwhile, make the almond topping. Melt the butter in a pan and stir in the sugar and cream, then stir in the almonds.

Remove the cake from the oven and pour the almond mixture evenly over the top. Bake for a further 20-25 minutes, or until the topping is toffee-coloured and a skewer comes out clean from the centre of the cake. Remove and serve warm or cold.

 

RETAIL STORE
Blk 10 Haig Rd #01-363/365, Singapore 430010,
Tel: (65) 67428388, Fax: (65) 67427545

OPENING HOURS
Hours: Mon- Sat:9am to 9pm Sun 9am -6pm

Join Us