3 pears; peeled, cored and quartered
125g caster sugar, plus 1 extra tablespoon
75g whole blanched almonds or ground almonds
75g self-raising flour
175g unsalted butter, softened
Preheat oven to 170C. Grease a 20cm cake tin and line the base with baking parchment.
Prepare the pears.
Melt 25g of butter over a medium heat in a saucepan. When the butter starts to sizzle add a tablespoon of sugar and stir until it dissolves making a buttery caramel. Place the pear quarters into the caramel and fry them for 5 – 10 minutes until they turn brown and soften. Remove from the heat and leave to cool.
Make the cake batter.
Cream together the remaining butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs one at a time and add the ground almonds. Gently fold in the self-raising flour. Mix together well. Scoop the cake batter into the prepared cake tin and arrange the pear pieces on top of the batter.
Bake for 45 minutes until golden and remove from the oven. Place on a wire rack to cool.