Pear and prune cake - recipe

Ingredients

Recipe , Cake 2 , Eric lanlard , Pear , Crumble , Prune

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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
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
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
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
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

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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