Sweet and juicy poached pears star on top of this beautifully moist spiced cake.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 750ml (3 cups) water
  • 215g (1 cup) caster sugar
  • 1 lemon, rind peeled, juiced
  • 1 cinnamon stick
  • 2 William Bartlett pears, peeled, halved
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 200g (1 cup, firmly packed) brown sugar
  • 1 1/2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 150g butter, melted, cooled
  • 3 eggs, lightly whisked
  • 60ml (1/4 cup) milk
  • 3 eggs, lightly whisked
  • Apricot jam, warmed, to brush
  1. Instructions
  2. Preheat oven to 180ºC. Line base and side of a round 20cm (base measurement) cake pan with non-stick baking paper.
  3. Place water, caster sugar, lemon rind and juice, and cinnamon stick in a saucepan over medium heat and stir for 2-3 minutes or until sugar dissolves. Bring to boil. Reduce heat to low. Add pear. Cover surface with non-stick baking paper. Simmer for 10-15 minutes or until pear is tender. Transfer pear to a plate. Set aside to cool completely. Core the pears then thinly slice, leaving the stem end intact.
  4. Meanwhile, combine the flour, brown sugar, ginger and ground cinnamon in a bowl. Whisk in butter, egg and milk. Pour into pan.
  5. Arrange the pear on top of the cake. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes to cool before turning onto a serving plate. Brush with apricot jam.