A lemon scented cake filled and topped with pears is perfect for breakfast or morning tea. Accompanied by whipped cream or icecream it will make a delicious dessert.
finely grated zest of one lemon (or 1/2 teaspoon lemon oil/extract)
⅓cup(80mls) whole milk
2cups(250g) all purpose flour
2teaspoonsbaking powder
pinchsalt
4pears
Instructions
Preheat oven 350ºF/180ºC. Grease a 8inch/20cm round cake pan.
In an electric stand mixer bowl place oil, sugar, eggs and vanilla. Using the whisk attachment whisk together at medium/high speed until thick and pale. Mixture will increase in volume.
In the meantime peel pears, halve and core. Cut 2 pears into small pieces. With remain pear halves cut side down, slice thinly (about 1/4 inch thickness).
Add the lemon rind/extract and whole milk and whisk on slow until just combined.
Sift flour, baking powder and salt.
With mixer on slow add in flour mixture until just combined. Scrape down the sides then beat at a higher speed for 30 seconds.
Remove the bowl from the mixer and fold in the 2 chopped pears.
Scrape the cake batter into the prepared pan.
Top with pear slice in a concentric circle. Press only lightly into the batter as the batter will rise.
Bake for 60-70 minutes. Test with a skewer under the pears. Please see my notes regarding cooking time.
Allow to stand for 5 minutes before transferring to wire rack to cool. Or eat it warm!
Notes
Tips for success
Some tips on baking times for cake -
The cake starts to pull away from the sides slightly
The batter is springy and there is no more jiggle
A skewer insert into the middle of the cake comes out clean. I find if a cake has a crack, insert the skewer there, that's where it will be the least cooked. In the case of this Pear Tea cake, push the skewer sideways under the pear, that's where it will be the least cooked.
Listen to the cake, it will have stopped sizzling.
Let your nose be your guide. You will find the house will be filled with a glorious smell just before the cake is done.