STICKY PEAR CAKE

275g (9½oz) unsalted butter, softened
300g (10½oz) castor sugar
6 conference pears, peeled, cored, quartered
Juice of 1½ lemons
Zest of 1 lemon
1½ tsp ground cinnamon
3 large eggs
200g (7oz) self-raising flour
2tsp baking powder
50g (1½ oz) ground almonds
1tsp almond extract
Créme fraiche to serve

Preheat oven to 160°C (Gas mark 4)

Grease and line a deep 20cm loose bottom cake tin with baking paper.

For the pears, melt 50g (1½ oz) of the butter and 100g (3½ oz) of the sugar in a non stick frying pan. Cook until the mixture turns to a deep caramel colour, then remove from the heat and add the pears and the lemon juice. Carefully swirl the pears in the caramel to coat them then return to the heat and cook for 2 minutes. Add ½ tsp of the cinnamon, then set aside and allow to cool.

Arrange the pears in a fan shape at the bottom of the cake tin and reserve any extra caramel. Set aside while you make the cake batter. Using an electric hand whisk, cream together the remaining butter, castor sugar and lemon zest in a bowl until pale and fluffy. Beat in the eggs, adding a bit of flour after each one - this will keep the batter smooth.

Sift the flour, baking powder and cinnamon into the bowl and fold in with the ground almonds. Mix through the almond extract then spoon over the pears. Smooth the top of the mixture then bake in the oven for 40 minutes.

Transfer to a wire rack to cool for 10 minutes then turn out onto a serving plate or board. Carefully peel off the baking paper and leave to cool completely. Cut into slices and drizzle the remaining caramel and a spoon full of créme fraiche .