Monday, August 22, 2011

pear and semolina cake

I love these plates,  'Clematis' by Crown Lynn of New Zealand,
via Hindmarsh Disposals, a favourite treasure haunt of mine
Pears are a fruit with a small window of opportunity when they are just right. Plus, they don't travel well to school. Therefore in the past few months I have often found myself with a few overripe pears on my hands.

This is a variation on my fig and banana cake recipe, rather more simple and if I do say so myself, pretty good! Tonight, Andy is home late and we're kind of, uh, having this for tea.
It uses three large ripe pears.

dry mix:
1 cup wholemeal self raising flour
1 cup fine semolina
3/4 cup soft brown sugar
2 tsp mixed spice

wet mix:
120g butter, melted
2/3 cup natural yoghurt
3 eggs

3 large ripe pears, cored and diced (skin on)

Preheat oven to 170 degrees Celsius.
Mix dry ingredients together well.
Mix wet ingredients in a separate bowl, then stir into dry ingredients.
Stir through the diced pear.
Pour into a buttered large ring tin.
Bake for around 45 minutes or until a skewer just comes out clean.
Allow to cool in tin for about 10 minutes to help it all hold together, turn out and enjoy!

- Jane x


  1. Sounds good. We are enjoying pear season here too. Violet's new favourite food. I love New Zealand ceramics - the patterns are all so unique with lovely greens.


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