Pear and prune cake - recipe

Pear and prune cake

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For the sponge

For the crumble topping

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  1. 1

    Pre heat oven to 180°C (fan 160°C, gas mark 4. Grease a 9 inch spring form cake tin with extra butter, and line with baking paper.

  2. 2

    For the sponge; cream the butter and caster sugar together in a large bowl until light and fluffy, using a mixer on medium-high speed.

    For this step you'll need:

    • 100g Butter (unsalted)
    • 100g Unrefined golden caster sugar
  3. 3

    Add the eggs, one at a time, still beating until all incorporated. Sift in the flour, cinnamon and baking powder and fold gently using a large metal spoon.

    For this step you'll need:

    • 4 Egg(s) (free range)
    • 200g Self-raising white flour
    • 2tsp Cinnamon
    • 2tsp Baking powder
  4. 4

    Fold in the vanilla extract and add the prunes. Peel and roughly chop the pears into chunks before adding to the mixture.

    For this step you'll need:

    • 2tsp Vanilla extract
    • 250g Prunes
    • 4 Pear(s) medium size
  5. 5

    For the crumble, place all the crumble ingredients in a bowl and with your fingers rub until you have a rough crumb mixture.

    For this step you'll need:

    • 50g Porridge oats rolled
    • 125g Plain white flour
    • 50g Unrefined light muscovado sugar
    • 50g Butter (unsalted)
    • 1tsp Cinnamon
  6. 6

    Scatter the top of the sponge generously with the crumble. Bake in the preheated oven for 60 minutes. Leave to stand for 5 minutes, then remove the sides of the tin and peel away the paper. Serve with custard

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