Blackberry and Pear Cake (8)

A seasonal recipe from Sophie Grigson.

Blackberry and Pear Cake (8)
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Blackberry and Pear Cake (8)
Print Recipe
  1. Butter a 9 1/2 inch cake tin. Preheat the oven to 180 C, Gas 4.
  2. Toss the blackberries with a level tbsp of the flour. Sift the remaining flour with the salt and baking powder then mix with the cornmeal.
  3. Whisk the eggs with the sugar until pale and fluffy. Fold in the flour mixture and the melted butter. Add the blackberries then spoon into the prepared tin.
  4. Peel, core and halve the pears. Slice thinly and fan out over the top of the cake.
  5. Bake for 75 to 90 minutes until golden brown and firm to the touch. Let the cake settle for 10 minutes before turning out.
  6. Warm the apricot jam with 1 tbsp water in a small pan, stirring. Brush over the cake and leave to cool.
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