dillymug 
It’s nearly three weeks since I made this cake. Since going back to work weekends have been a bit manic with mock SATs tests to mark and Moonwalk training walks to squeeze in. After the Easter holidays (which feels like a lifetime ago now) I decided we needed some cake to ease us back into the new term. I had accumulated quite a few pears and thought I better try using some of them up. I found this recipe via Pinterest. It suggests that it is more pear than cake so if you’re not keen on pears it’s probably not the recipe for you! I made this and a white chocolate and pear muffin loaf. I thought the muffin loaf would be more popular but this was the first to go. It was definitely a hit in the staffroom. Due to the ground almonds this sponge is lovely and moist and perfect for anytime of the day.
You will need a 20cm (8 inch) springform tin.
Ingredients:
125g unsalted butter (at room temperature)
125g caster sugar
2 large eggs
50g plain flour
100g ground almonds
1/2 teaspoon baking powder
3 small/medium ripe pears (peeled, cored and halved)
50g flaked almonds
Icing sugar (for garnish)
Method:
1) Preheat your oven to 190°C/375°F. Grease a 20cm (8 inch) springform pan and line the bottom with a round of parchment paper. Set aside.
2) Prepare the pears by peeling, coring and cutting them in half. Set aside.
3) In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the butter and caster sugar together until pale and fluffy.
4) Add the eggs, one at a time, beating well after each addition. Using a spatula, fold in the flour, ground almonds and baking powder. Spoon the batter into the prepared springform pan and use a palette knife to even out the mixture. (The batter will be thick and only fill the pan a little but don’t worry it will be alright!)
5) Arrange the pear halves over the top of the cake and bake in for 25 minutes.
6) After 25 minutes, remove the cake from the oven and sprinkle the flaked almonds over the top. Return to the oven for a further 8-10 minutes. The cake is ready when a skewer inserted into the centre of the cake comes out clean.
7) Leave the cake to cool in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing sugar before serving with cream if you wish.
