oooh. This is so pretty. So so pretty.
It's hard to believe there's really only about 15 minutes in preparation really. This week I've been super tired, I'm really not 'sleep deprivation fit' as I used to be. How did I survive those YEARS of 2-5 hours sleep a night? How? My utter love and hugs to those doing this at the moment. It's really torture in its' purest form.
So, pears are in season and last weekend at the farm they were plentiful and cheap. $1.50 a kilo, beautiful flavoursome bartlett pears. Bartletts are super sweet, but they do have a tendency to go mushy so you should eat and cook with them immediately when they start to soften up.
So if you do have some Bartletts that need to be used, this is a great recipe. It's one of those cakes that looks like you've spent a lot of time nurturing it, when in fact you've made it with your eyes closed. If I can make it on next to no sleep and it can turn out like this, imagine, anyone can make this and make it look gorgeous in any state.
I'm having a piece today with a cup of tea and a long sit on the sunny deck watching the kids
1 kg bartlett pears (or any other soft full flavoured pears), peeled, cored and sliced
1/4 cup milk
1 cup white sugar
1 1/2 cups plain flour
1/4 tsp mixed spice
Preheat oven to 190 degrees c
Grease a small springform pan or round baking tin and dust with plan flour.
In a mixing bowl, mix eggs and milk together until well combined.
Add the sugar, continue to mix in well
Then add in the flour and the mixed spice and beat very well until it resembles a thick-ish batter.
Lastly, gently fold in the pears, ensuring all of the pear is covered in the mix.
Pour into your tin and tap on the edges to ensure all moves evenly into the tin.
Bake for 45-55 minutes until golden brown on top. Leave to cool in tin for 20 minutes, then remove from tin and serve warm with icecream or dust with icing sugar and serve cold with a cup of tea!
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