Today’s recipe is of a moist and fruity cake for breakfast. I always liked the idea of fruitcake, where each bite in the pie will find a bit contrasting sour or sweetness of fruits. Here in the bakeries, I often find those colourful cakes with various fruits pooping up from inside or there as a topping which look so juicy and decorative. However, here I present a simple peer fruit cake which came out really well at my first attempt. I was never the biggest fan of peer, available a plenty in India as well. However, at the end the mild sourness of peer with the sponginess of cake was so astounding that we could not get tired of praising. Now I am charged up to go with other fruits say apple, berries and many more.
Ingredients to serve 6 :
- Unsalted butter (softened) – 200 gm. + extra for greasing
- Caster sugar – 175 gm.
- Self-raising flour (sifted) – 175 gm.
- Ground ginger – 1 tbspoon
- Eggs (lightly beaten) – 3
- Pear – 450 gm.
- Lemon juice – 1/3 cup
- Brown sugar -1tbspoon
Peel and core the pears. Cut into thin slices and then brush with lemon juice.
Lightly grease a deep 20-cm./8-inch cake tin with butter and line the bottom with baking paper.
Mix all but 2 tbspoon of butter with the caster sugar, flour, ginger and eggs in a bow. Beat with a whisk until the mixture forms a smooth consistency.
Spoon the cake batter into the prepared tin and level out the surface with a spatula. Arrange the pear slices over the cake batter. Sprinkle with the brown sugar and dot with the remaining butter.
Bake in a preheated oven, 180ºC/350ºF for 35-40 minutes, or until the cake is golden on top and feels springy to touch.
Serve warm with, ice cream or whipped cream, if you like.
- If you are using plain flour then add 2 teaspoon of baking powder with the flour.