Squidgy pear & clotted cream cake
Squidgy pear & clotted cream cake
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Ingredients
Method
Preheat the oven to 170ºC, gas mark 3. Lightly grease and line a 20cm square cake tin with a strip of baking parchment. Peel and core the pears and cut into 2cm cubes, then toss with the lemon juice. Mix ¼ tsp cinnamon and the demerara sugar together for the topping and set aside.
In a large bowl, use electric beaters to whisk the eggs and caster sugar for 3-4 minutes until pale, light and airy. Slowly beat in the clotted cream and lemon zest until just combined. Fold in the flour, remaining 1½ tsp cinnamon and a pinch of salt until just combined. Stir in the milk to loosen.
Spoon ½ the cake mixture into the tin, spreading it evenly (it will be quite thick) and scatter over ½ the pear cubes. Spread the remaining cake mixture over the top and finish with the remaining pear cubes. Scatter over the cinnamon-sugar mixture and bake for 45-50 minutes until risen and a skewer inserted into the centre of the cake comes out clean. Cool completely in the tin before dusting with cinnamon and serving with more clotted cream, if liked.
