Squidgy pear & clotted cream cake
Prep
10 mins
Cook
50 mins
Servings
12
Difficulty
Medium
This is my go to cake when I want something truly indulgent but don't have hours to spend in the kitchen. Fresh pears give it the most wonderful squidgy texture while keeping things naturally moist, and they're packed with fibre which is brilliant for digestion. The beauty of this recipe is how simple it is, with just one hour from start to table, and you probably have most of these ingredients already at home. That gorgeous clotted cream isn't just for topping, it's folded into the batter itself, making every bite feel like a real treat. The warm cinnamon brings everything together beautifully, and honestly, your kitchen will smell absolutely heavenly while it bakes.
Ella x
Ingredients
- 1sunflower oil(Sunflower or vegetable oil, for greasing)
- 2large conference pears((about 350g))
- ½unwaxed lemon(zest and juice)
- 1¾ tspground cinnamon(plus extra to serve)
- 1 tbspdemerara sugar
- 3essential free range white eggs
- 175 gramscaster sugar
- 227 gramsrodda's classic cornish clotted cream(tub Rodda’s Classic Cornish Clotted Cream, plus extra to serve, if liked)
- 215 gramsessential self-raising flour
- 2 tbspessential british free range whole milk
Detail level
Instructions
- 1
Preheat the oven to 170ºC, gas mark 3. Lightly grease and line a 20cm square cake tin with a strip of baking parchment. Peel and core the pears and cut into 2cm cubes, then toss with the lemon juice. Mix ¼ tsp cinnamon and the demerara sugar together for the topping and set aside.
- 2
In a large bowl, use electric beaters to whisk the eggs and caster sugar for 3-4 minutes until pale, light and airy. Slowly beat in the clotted cream and lemon zest until just combined. Fold in the flour, remaining 1½ tsp cinnamon and a pinch of salt until just combined. Stir in the milk to loosen.
- 3
Spoon ½ the cake mixture into the tin, spreading it evenly (it will be quite thick) and scatter over ½ the pear cubes. Spread the remaining cake mixture over the top and finish with the remaining pear cubes. Scatter over the cinnamon-sugar mixture and bake for 45-50 minutes until risen and a skewer inserted into the centre of the cake comes out clean. Cool completely in the tin before dusting with cinnamon and serving with more clotted cream, if liked.
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