Ingredients

The following ingredients have 8 Servings
  • 110 g butter (or baking margarine – softened)
  • 125 g soft light brown sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 190 g self raising flour
  • 1 tsp baking powder
  • pinch mixed spice
  • 2 tbs milk
  • 1 unripe pear – peeled (cored and thinly sliced)
  • Handful blackberries
  • 1 tbs demerara sugar

Instruction

  • Grease and line a 20cm square baking tin with silicone paper. Preheat the oven to GM4 / 180C (10C less for fan).
  • Using an electric mixer mix the butter and sugar until light and fluffy. Beat in the eggs and vanilla with a tsp of flour to prevent the mixture from curdling.
  • Gently mix in the flour, baking powder and mixed spice, adding milk to loosen the mixture so it can be dolloped from a spoon and easily spread.
  • Spread 2/3 of the mixture into the prepared tin, arrange the pear slices on top and scatter the blackberries over, gently pressing into the cake batter in the gaps between the pear slices.
  • Cover the fruit with the remains of the cake batter.
  • Sprinkle the demerara sugar over and bake for 30 – 35 minutes until risen and golden brown, and when a cocktail stick poked into the cake comes out clean.
  • Delicious served warm with whipped cream.