Pear and coriander crumble cake
(1)
1 hour 40 min
Pear and coriander may sound an odd combination, but produces a tasty, moist sponge! Simple yet impressive.
17 people made this
Ingredients
Serves: 8
- For the topping
- 50g unsalted butter
- 50g demerera sugar
- 50g coriander seeds, crushed
- 75g plain flour
- For the cake
- 175g butter
- 150g demerera sugar
- 3 medium eggs, beaten
- 200g self-raising flour
- 4 pears, peeled, cored and chopped
- 1 tablespoon ground coriander
Method
Prep:40min ›
Cook:1hr ›
Ready in:1hr40min
- To make the crumble topping: rub the 50g butter, 50g demerara sugar, crushed coriander seeds and plain flour together.
- Preheat the oven to 180 C / Gas 4.
- To make the cake: beat the 175g butter and demerara sugar until light and fluffy. Gradually mix in the eggs, and then fold in the flour, pears and ground coriander.
- Pour mixture into a greased baking tin and sprinkle all crumble topping evenly on top.
- Bake in the preheated oven until a skewer inserted near the centre comes out clean. Serve with vanilla custard.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
2
This cake has an unusual but enjoyable flavor. It's moist and dense texture would make it the perfect breakfast treat with a hot cup of tea. I will definitely make this again. - 11 Mar 2012