By Mia De Cesare
:: Serves 10
:: All ingredients can be found at your local Romeo’s.
This beautiful dessert is absolutely perfect served with a cup of tea and eaten in the afternoon sun. The G-Fresh Vanilla Sugar adds the most delicate vanilla flavour that honestly goes so well with the almond and pear. I really hope you enjoy this as much as I do!
2 tbsp. brown sugar
2 tbsp. self raising flour
2 large pears, skin left on
200g unsalted butter
100g caster sugar
100g G-Fresh Vanilla Sugar
200g Yummy Snacks Almond Meal (blanched)
200g unsalted butter, softened
1 tsp. vanilla extract
Cream, to serve
Preheat your oven to 180 degrees celsius. Line a round baking tin with some oil spray and baking paper.
Sprinkle the brown sugar over the base of the tin, on top of the baking paper.
Cut the 2 pears lengthways into about 1.5 cm thick round slices. Then, slice your pear rounds in half lengthways, so your pear slices resemble half moons.
Carefully arrange the pears over the brown sugar so that each piece slightly overlaps the next. Set aside.
Use an electric beater to beat the butter, caster sugar and vanilla sugar until pale and creamy, about 5 minutes.
Beat in the eggs, one at a time, until combined. Add your vanilla essence.
Stir in the almond meal and flour.
If your mixture appears too thick, add 1 or 2 tbsps. of milk to loosen the mixture up.
Carefully spoon the cake mixture over the pears, being careful not to disrupt their arrangement.
Bake in the oven for 45 minutes, or until a skewer inserted into the centre comes out dry.
Set the cake aside for 10-15 minutes before flipping the tin over onto a serving plate. Remove the baking paper — the beautiful pear arrangement will be on the top now!
Serve warm or cold, with cream and icing sugar sifted on top.
This cake will keep in the fridge for about 4 days.