The original recipe was in a flan tin but who has one of those handy and I really wanted a tea cake so Pear Cake was born. Enjoy!!
Ingredients
125g butter, at room temperature 115g (1/2 cup) brown sugar 2 tsp finely grated lemon rind 3 eggs, at room temperature 150g (1 cup) self-raising flour 1 tsp ground cinnamon 55g (1/2 cup) almond meal
2-4 pears, peeled, quartered, cored, sliced thinly (depends on your tin) 95g (1 cup) flaked almonds or roasted almonds roughly chopped
Method
Brush a tin with little bit of melted butter
Preheat oven to 180°C.
Use an electric beater or your mixer to beat butter, sugar and lemon rind in a large mixing bowl until very pale and creamy.
Add the eggs 1 at a time, beating well and combined
Fold in flour and cinnamon with the almond meal.
Spoon half the mixture evenly into prepared pan. Then arrange pear slices so they are overlapping slightly, and over top of cake mixture. Spoon remaining mixture evenly over pear slices, sprinkle with the almonds.
Bake in preheated oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
Set aside for 5 minutes before transferring to a wire rack to cool slightly.