Wednesday, July 13, 2011

Pear and Raspberry Cake

This is based on a recipe for Dutch Apple Cake by Rachel Allen, and I have made the apple version a number of times before. It's a light sponge-like cake embedded with a generous amount of sliced apples, and so delicious with whipped cream. The pear and raspberry version of it is just as good, its flavours accentuated with some freshly grated orange rind. The pear has a mildly sweet flavour that is complemented by the tartness of the raspberries. And of course, it goes really well with freshly whipped cream. This is definitely a family favourite that will please even the littlest ones!

Dutch Pear and Raspberry Cake
Adapted from Rachel Allen


  • 2 eggs
  • 175g (6oz) caster sugar, plus 15g (1/2oz) extra sugar, for sprinkling
  • 1/2 tsp vanilla extract
  • 90g (3oz) butter
  • 75ml (2 ½ fl oz) milk
  • 125g (4 ½ oz) plain flour
  • Finely grated rind of one orange
  • 2 ¼ tsp baking powder
  • 2 small pears
  • 100g frozen/fresh raspberries
  • 150ml thickened cream, softly whipped, to serve


Preheat the oven to 200ºC (400ºF). Line the sides and base of the cake tin (20 x 20cm (8 x 8in) square cake tin) with parchment paper.

Using an electric whisk, whisk the eggs, 175g (6oz) caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).

Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour and baking powder and fold gently and carefully into the batter so that there are no lumps of flour. Don't overmix the batter. Fold in the orange rind. Pour the mixture into the prepared tin and smooth the surface.

Peel and core the pears and cut into thin slices, then arrange them over the batter. They will sink to the bottom (this is meant to happen!). Scatter raspberries on top. Sprinkle with the remaining sugar and quickly put in the oven to bake for 10 minutes. Reduce the oven temperature to 180ºC (350ºF), bake for a further 20–25 minutes or until well risen and golden brown.

Allow to cool in the tin, cut into squares and serve warm with softly whipped cream.