A seasonal recipe from Sophie Grigson.
Ingredients
- Butter for greasing tin
- 8 oz blackberries
- 5 oz self raising flour
- a pinch salt
- 1 tsp baking powder
- 5 oz fine cornmeal
- 3 free range eggs
- 6 oz caster sugar
- 3 oz butter melted and cooled until tepid
- 2 pears
- 2 tbsps apricot jam
Servings:
Instructions
- Butter a 9 1/2 inch cake tin. Preheat the oven to 180 C, Gas 4.
- Toss the blackberries with a level tbsp of the flour. Sift the remaining flour with the salt and baking powder then mix with the cornmeal.
- Whisk the eggs with the sugar until pale and fluffy. Fold in the flour mixture and the melted butter. Add the blackberries then spoon into the prepared tin.
- Peel, core and halve the pears. Slice thinly and fan out over the top of the cake.
- Bake for 75 to 90 minutes until golden brown and firm to the touch. Let the cake settle for 10 minutes before turning out.
- Warm the apricot jam with 1 tbsp water in a small pan, stirring. Brush over the cake and leave to cool.
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