500g ripe buttery pears, peeled, cored and roughly chopped
juice 1 lemon
1 tbsp poire William liqueur (optional)
75g plain flour
1 heaped tsp baking powder
75g caster sugar
2 eggs, beaten
2 tbsp apricot jam, for the glaze
icing sugar, for dusting
crème fraîche, to serve
If using very ripe pears, the mixture may be a bit slack, so add another 1-2 tbsp flour.
Heat oven to 180C/160C fan/gas 4. Line
a 20cm loose-bottomed cake tin with
baking parchment and brush with butter.
Put the prepared pears in a bowl with
the lemon juice and Poire William, if
using, to prevent them discolouring.
Sieve the flour and baking powder into
a bowl, adding a pinch of salt and the
caster sugar. Next beat in the eggs and
melted butter. Finally, fold in the pears
with their juices. Pour the cake mixture
into the tin. Bake for about 50 mins or
until a skewer comes out clean. Place
on a wire rack and allow to cool slightly
before removing from the tin, gently
peeling away the parchment.
To make the glaze, melt the apricot jam
with 1 tbsp water and pass through a
sieve to remove any lumps. Brush the
cake with the glaze, dust with icing sugar
and serve warm with crème fraîche.