220g Butter
220g Caster sugar
4 Large eggs
220g Self raising flour
1 tsp Vanilla extract
5 Medium pears, peeled, de-cored and cut into quarters
Caramel sauce
200g Caster sugar
25ml Water
50ml Double cream
Splash of brandy
Pinch of sea salt
Serves
8
Preparation time
20 minutes
Cooking time
30 minutes
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Try this dish with a sweet Noble Late Harvest Chenin Blanc from South Africa – Chenin Blanc is the most widely cultivated variety in the Cape. Characterised by its versatility. A honeyed bouquet, layered with sun dried peach and apricot aromas and ripe pineapple flavours are found in a typical Noble Late Harvest Chenin Blanc should complement this dish. Wine recommendations by Wines of South Africa |
- Start by pre-heating the oven to 180C/350F. Then cream the butter and sugar together until light and fluffy. Gradually add the eggs one at a time, beating in between. Then fold in the flour and vanilla extract.
- Line a 9-inch tin with baking paper and then lay the pears in the bottom, with the skin side down. Spoon on the cake mix and spread evenly.
- Bake for 30 minutes or until the cake has risen and a skewer comes out clean.
- While this is cooking make the caramel. Pour the sugar into a saucepan and add the water, mix so all the sugar is moistened, but not up the sides of the pan. Place onto the heat and bring to the boil. Do not stir it, but shake the pan slight to spread when it starts to go brown and caramelise.
- When it is a deep caramel colour, take off the heat and carefully add the cream. It will splutter and spit, so be careful! Then add the brandy and small splash of water. Place back onto the heat and cook until all combined. You can stir at this point.
- When the cake is done, turn out onto a plate so the pears are on top then pour over the sauce. Serve with cream or custard.
