Here's my 1st successful attempt of baking a cake that is edible & look pretty fancy !!
Source : Sydney Morning Herald (Good Living magazine 02/03/2010)
This cake is easy to make & looks devine, The sticky brown caramel glazes the pears & seeps into the cake, making it moist & delicious. SErve warm from the oven with vanilla ice cream for a decadent dessert.
- 1 cup sugar
- 1/3 cup water
- 3 firm pears
- 2 large eggs
- 1/3 cup raw sugar
- 1/2 tsp vanilla essence
- zest of 1 orange
- zest of 1 lemon
- 100 gr unsalted butter, melted
- 1 cup self raising flour
- Preheat fan forsec oven to 170C (190C conventional).
- Grease a 20 centimetre cake tin with removeable base & line the bottom with baking paper.
- Put sugar & water in a small saucepan & warm gently until sugar dissolves.
- Increase the hear & cook until the liquid is a light caramel colour.
- Pour into the tin & swirl around to cover the base.
- Peel, core & quarter pears & arrange on top of the caramel, with points facing towards the centre.
- Beat eggs with raw sugar, vanilla, orange & lemon zest.
- Add melted butter.
- Mix in flour.
- Place spoonfuls of batter over the top of the pears & gently spread, so as not to disturb the pears.
- Bake in oven for 30-40 mintues or until the cake is set in the centre.
- Remove from oven & turn out on to a plate while cake is still hot.
My little Tips:
- 2 pears is sufficient if they are medium-large size ( I did it with 2 pears - cut into 6 for each)
- I found it is easier to peel the pears before starting to make the cake, we can stick the pears to the caramel based cake tin
- Making the caramel is a little tricky, do not leave them to dissolve by itself/ you might burnt the sugar
- Place cake tin into another cake tray, just in case the caramel run a little wild