Pear, Walnut and Butterscotch cake recipe

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  • Serves 6
  • 20 mins to prepare and 45 mins to cook
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Customer recipe by Joan Ainsworth
Added 53 months ago

Mum has a glut of pears every year and this is a family favourite

Preheat oven to 180°C.

Grease a 20cm-diameter cake tin and line with a piece of greaseproof paper to fit base.

Peel and slice pears into chunky pieces and arrange with the walnuts to cover the base of cake tin.

Melt the 25g butter in a small pan, over a medium high heat. When just melted add the sugar and stir gently until it has dissolved into the butter allow it to cool till warm and still pourable – pour over the pears and put tin to one side

In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.

Combine the remaining flour and ground almonds, and fold into the mixture. Scrape into the prepared tin.

Bake for about 35-45 minutes or until a skewer inserted into the centre of the cake comes out clean.

Stand the cake in its tin on a wire rack to cool for a few minutes, then turn over from the tin onto a serving plate.

Best served warm with whipped cream or a scoop of icecream.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 150g English butter unsalted
  • 125g Golden caster sugar
  • 2 Free range eggs
  • 75g Self raising flour
  • 75g Ground almonds
  • 25g English butter unsalted
  • 50g Brown sugar
  • 3 pears (firm but not hard)
  • 50g walnut pieces
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