Monday, 10 September 2012

Sticky Pear and Caramel Cake

Again I was inspired by an episode of Masterchef in which Debra made a sticky fig and caramel cake.  But figs aren't in season and so I used pears instead.  I have to say the cake is Divine!


150g butter
3/4 cup caster sugar
1 vanilla bean, seeds scraped
2 eggs
1 cup Self Raising Flour
1/3 cup milk
2 pears, peeled and sliced

1/4 cup caster sugar
50g butter
1/3 cup cream
1/3 cup honey
1 vanilla bean (the one you scraped the seeds out of)


  • Preheat oven to 180 degrees and grease and line a springform pan
  • Beat together the butter, sugar and vanilla seeds until creamy
  • Add eggs one at a time
  • fold in flour and milk, mix well
  • place all ingredients for the caramel in a small saucepan and stir over medium heat until the butter has melted.
  • Bring to the boil and cook until it turns golden brown (without stirring)
  • Pour caramel into the tin and arrange pears cut side down onto of the caramel
  • Cover the caramel gently with the cake batter
  • Place on a baking tray and bake for 45-50 mins or until a tester comes out clean

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