Dorset Pear Cake
Serves 12. 5SP per serving. 64SP total recipe value
Prep time 15 minutes plus
cooling
Cook time 50 minutes
100g low fat spread plus ½ tsp for greasing
2 just-ripe pears, peeled ,
cored and cut into bite-size pieces
A squeeze of lemon juice
1 tsp ground cinnamon
100g caster sugar, plus 1
teaspoon to serve
225g self-raising flour
1 large egg, lightly beaten
6-7 tablespoons
Skimmed milk
1) Preheat the oven to 180oC,
fan 160oC, gas mark 4. Grease the sides
of a 20cm x 20cm baking tin and line the base with baking paper.
2) put the pears in a bowl
and toss them in the lemon juice to prevent them from discolouring. Add the cinnamon and 1tsp of the sugar, and
mix until combined. Set aside.
3) Put the flour in a mixing
bowl and rub in the spread with your fingertips until the mixture resembles
breadcrumbs. Mix in the remaining sugar
(reserving 1 teaspoonful to serve), and the egg and milk to make a soft dough –
you may not need all the milk. Put half
of the dough into the cake tin and gently press it out into an even layer.
4) Scatter the pears evenly
over the top. Put the rest of the dough
on top of the pears, spreading it evenly to cover them completely. Bake for 40-50 minutes until risen and
golden. Leave to cool in the tin for 5
minutes, then turn out onto a wire rack.
Put a plate over the cake and flip it over again, then sprinkle over the
reserved sugar and leave to cool. Cut
into 12 squares.
Lemon and lime crunch cake
Makes 12 slices,
5sp a slice
175g self-raising flour (17sp)
1/2 tsp baking
powder
A pinch of salt
60g low fat spread (8sp)
100g caster sugar (25sp)
1 egg, beaten
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
150g fat free natural yogurt
40g Demerara sugar (10sp)
Preheat the oven to Gas Mar 3/180oC/160oC fan oven. Line a 900g loaf tine with
non stick baking parchment.
Sift the flour, baking powder and salt into a small bowl.
In a mixing bowl, cream the low fat spread and caster sugar together for about
3 minutes using an electric mixer.
Beat in the egg and 2/3rds of the lemon and lime zests. Add half of the flour
to the mixing bowl and mix briefly, followed by half of the yogurt and mix
again. Repeat with the rest of the flour mixture and yogurt. Don't over mix or
the sponge will be rubbery. The mixture iwll be quite stiff compared to a
standard sponge cake batter.
Spoon the cake mixture into the prepared loaf tin and spread out evenly. Bake
on the centre shelf for 35-40 minutes. A skewer pushed into the centre of the
cake should come out clean when it is cooked. Remove the cake from the oven.
Quickly mix together the rest of the citrus zest with the lemon and lime juice
and the Demerara sugar. Use a skewer or fork to make little holes all over the
cake, spoon the citrus drizzle on top and leave to soak in. Cool the cake in
the loaf tin.
Store in an airtight tin for up to 3 days.
Cooks tip: to get more juice out of citrus fruit, warm them for 15-20 seconds
in the microwave before halving and squeezing. Alternatively, simply roll the
whole fruit on the work surface, pressing down firmly as you do so, to release
more juice.
Julie tips - I add a spoon of flour, when adding the egg, stops mix splitting. When
adding yogurt/flour stir around the edge of bowl, cut through the middle
(spatula works well). Mix until just incorporated and get it in the tin and
straight in the oven. Once you start mixing the yogurt reacts with the baking
powder to create a light cake. Happy baking
Then that got me looking for the cake Liz bakes when we have a coffee morning but I can't find it, but I did find this which is one I've baked often because they're easy and you don't need to be a talented baker to make them, they make excellent breakfast muffins too.
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