Tuesday 17 October 2017

Pear, almond and blackberry traybake

With so many pears on our tree at the allotment this year it's time to make a cake with some of them! For the perfect autumn combination I decided to make an easy sponge traybake but add in some blackberry jam and nuts in the form of almonds. When I went to buy some more ground almonds I found the shop had sold out but I knew at home I had plenty of flaked almonds. So instead of going somewhere else I went home and got my hand blender out. After measuring out the weight of almonds I needed I simply pulsed the blender until the almonds were ground enough. Nothing will stop me from making cake!


6oz (170g) Unsalted butter, softened or baking spread
6½ oz (185g) Caster sugar
3 Eggs
1tsp (5ml) Vanilla extract
½ pint (280ml) Natural yogurt
6½ oz (185g) Self raising flour
6oz (170g) Ground almonds
Zest of 1 lemon plus 1tsp (5ml) lemon juice
3 small Conference pears starting to ripen, peeled and chopped
2-3tbsp (30-45ml) Blackberry jam or jelly
2oz (55g) Flaked almonds


1. Pre-heat oven to 180°C/Gas mark 4.
2. In a large bowl cream the butter and sugar until pale and fluffy.
3. Beat in the eggs one at a time.
4. Fold in the vanilla extract and yogurt.
5. Sift the flour and ground almonds over the bowl and then fold in. Finally fold in the lemon and pears.
6. Put half the mixture in the prepared tin and gently smooth out to a level surface.
7. Spread a thin layer of blackberry jam across the top.
8. Cover with the remaining mixture.
9. Sprinkle with the flaked almonds.
10. Bake for 45-50 minutes until the sponge has browned and is springy to the touch.
11. Leave to cool on a wire rack.

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