Pear Dessert Cake
Today’s recipe of the week is inspired by my author friend Suzanne Brandyn, who expressed a wish for something that would appeal to those non-chocoholics among us *g*.
This is a wonderful cake for those of us who have issues with salicylates and amines. It can also easily be made dairy-free by using dairy-free margarine, such as Olivani. It’s from the Failsafe Cookbook by Sue Dengate, and is so delicious and easy to make, it’s remained a family favorite for years, even when I’m not following the failsafe diet.
PEAR DESSERT CAKE
2 cups self-raising flour
4 tablespoons cornflour
4 large eggs
1 ½ cups sugar
8 tablespoons butter or margarine
1 tsp vanilla essence
1x 8oz (225g) tin pear quarters in syrup — drain and reserve 1 cup of pear juice syrup (top up with water if necessary).
Note: I do this whole recipe in a food processor but you can easily do it by hand.
- Cream butter & sugar.
- Add eggs and vanilla and beat well.
- Add sifted dry ingredients and mix.
- Add 1 cup of pear syrup and mix.
- Pour into large lined baking tin and place pear quarters on top of batter. (I put them in a circle near the edge of the tin–they’ll sink into the cake.)
- Bake at 180 degrees C (350 degrees F) for approx. 50-60 mins.
- Cool, remove from tin, and serve.