Saturday, July 19, 2008
Scrumptious warm or cold, this easy cake with an optional glazed fresh fruit and walnut topping makes a handsome dessert offering after a meal with friends. Serve with custard or cream. Recipe serves 10-12.
6 1/2 ounces (200 g) butter, softened
1 1/3 cups sugar
1/2 cup sour cream (light sour cream is fine)
1 1/2 cups self-rising (raising) flour
1/2 cup wholemeal flour
1 teaspoon mixed spice
1/2 cup chopped, toasted walnuts
2 pears, cored and sliced (peeled or unpeeled)
1 pear, cored and sliced
6 - 8 walnut halves
2 tablespoons golden syrup
1 tablespoon butter
Squeeze of lemon juice
1. Preheat oven to 375 degrees F (170 degrees C). Line a 9 inch (23 cm) spring form cake tin. Cream butter and sugar until pale. Beat in the eggs one at a time, then beat in sour cream. Fold in the flours, spice and walnuts.
2. Spread the mixture evenly in tin. Arrange the pear slices on top and bake until a skewer inserted into the center comes out clean (about 40 minutes). If desired, the cake can be decorated before serving with a glazed pear and walnut topping.
To make the topping: Place all the ingredients in a pan. Toss together over moderate heat until pears and nuts are glazed. Arrange mixture in the center of the cake.