Pear, Almond and Semolina Cake

Name: Pear, Almond and Semolina Cake
Total time: 900 s
Yield: 9 servings
Cuisine: American
Ingredients: 8 small ripe, juicy pears; 3/4 cup margarine or softened butter; 2/3 cup soft light brown sugar, any lumps squashed; 1 cup self-raising flour (or all purpose flour + 1/2 tsp baking powder); 1 cup semolina; 1/2 tsp baking soda; 3 large eggs; 1 tsp almond essence; 1/2 cup flaked almonds; 1 squeeze of lemon juice

Celeste @celeste_xtina_C00K5

Essex

I had lots of thick skinned but sweet and juicy pears, and they needed somewhere to go, other than into the juicer. This is what I came up with. It's delicious warm with a spoonful if whipped cream or creme fraiche, optionally dusted with confectioner's sugar.

Celeste @celeste_xtina_C00K5

Saved

Ingredients

15 mins

9 servings

8 smallripe, juicy pears
3/4 cupmargarine or softened butter
2/3 cupsoft light brown sugar, any lumps squashed
1 cupself-raising flour (or all purpose flour + 1/2 tsp baking powder)
1 cupsemolina
1/2 tspbaking soda
3 largeeggs
1 tspalmond essence
1/2 cupflaked almonds
1squeeze of lemon juice

Saved

Steps

15 mins

1

Heat oven to 180 C.
2

Grease and line a 9*9 inch square cake tin with baking paper
3

Peel, quarter, core and place pears into a bowl half filled with water with a squeeze of lemon juice in it.
4

Beat together the margarine and sugar, until the graininess of the sugar is gone.
5

Beat in eggs one at a time
6

Mix in flour, baking soda and semolina
7

Drain and dry the pears.
8

Mix in the almond essence and the pears
9

Scrape all the batter into the cake pan and spread it out to the edges and flatten it out as best you can.
10

Sprinkle over the flaked almonds
11

Bake for 30-35 minutes
12

Allow to cool in the tin for five minutes at least. Can be eaten warm or cold.