Pear and walnut cake

Makes a 22 x 33cm cake Cakes, Bread and Pastries

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Method

Preheat the oven to 180C/160C F/Gas 4. Line a 22 x 33 x 5cm baking tray with baking paper.

Slice the pears into thin wedges. Depending on their size or ripeness, you may need to remove pips. Put the wedges in a bowl, add the caster sugar and toss them with a light vigour until they are fully coated, then set aside.

In a large mixing bowl or stand mixer, cream the butter and soft light brown sugar until fluffy, then add the eggs and beat until fully emulsified.

Add the wholemeal flour, baking powder and hazelnut flour and fold until you have a smooth batter. Scrape down the sides of the bowl and give it one final mix, then pour the batter into the prepared tray. Level the top using a spatula, then arrange the pears on top, spacing them out evenly.

Pour any liquid that has leached from the pears over the batter, then scatter the walnuts over. Drizzle the golden syrup or honey over the top, concentrating on the walnuts.

Bake for 40–50 minutes until the top turns golden brown and the pear slices begin to crisp. Leave to cool in the tray before transferring to a chopping board to slice.

The cake will keep in an airtight container in the fridge for 5 days.

Cook's note This is just as good made with apples instead of pears.

This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.