CookEat Recipe
Pear and Treacle Honey Cake
Cored pear dice sit in a rich treacle-and-honey batter with vanilla. The high syrup content makes a dense, sticky bake; cook it gently in a broad round tin and let it settle before portioning.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Core the pear, then cut into 5 mm dice.
Step 2
Set the oven to 170°C, conventional heat. Line the base and sides of a 23 cm round metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 120 g brown sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell. Mix in 250 g treacle, 1.5 tbsp honey, 0.5 tsp vanilla. Use vanilla extract.
Step 4
Fold in 180 g pear.
Step 5
Combine 140 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 10 portions. Serve warm from the tin, or lift out only when the bake holds together.
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