Nothing is more satisfying than freshly baked goods coming straight out of the oven. I love how the smells can permeate throughout every nook and cranny of the house and I love the warmth it seems to provide. This is the therapy I seek when I’ve had a stressful day at work. To be able to throw that all away and be placed into a trance as I mix and fold and knowing that I will have something delicious at the end of it.
However, it was only recently that I took a bit of a break from baking due to this event; I am quite sick of cupcakes now. So when I returned to baking, all I wanted was to make something easy and simple. I picked up a random recipe card from the grocery store and it was for a rhubarb and hazelnut cake. I couldn’t find any rhubarb so I substituted them for pears as I had lying them around, hazelnuts were also substituted for almonds as they needed to be used up as well. So I had pears and almonds for this cake… I decided the addition of cinnamon would go well with these two things. Another addition I made to the cake was by adding brown sugar on the top to get some caramelisation on the cake – I think next time I’ll add more sugar and combine it with some honey.
I found the cake to be a tad bit on the dry side but it was still good nonetheless. It was served with store-bought custard *gasp* I know… But hey! I was lazy… I found it did help with the dryness though.
Adapted from here
Makes one 22cm (9 inch) cake
125g butter, softened
1 cup caster sugar
2 tsp cinnamon
2 cups self-raising flour
1/2 cup milk
100g roasted almonds, roughly chopped
2 pears, cut roughly into 2cm cubes
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- Preheat oven to 160C (320F). Grease and line a round cake tin with baking paper.
- Beat butter, caster sugar and cinnamon in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition
- Gently fold in flour, milk and half the almonds.
- Pour mixture into prepared pan.
- Scatter clumps of brown sugar over the entire surface of the cake batter and sprinkle with remaining almonds.
- Push chunks of pears throughout the batter and gently press all the topping into the batter.
- Bake for 1 hour or until cake is cooked when tested with a skewer.
- Cool in the pan for 5 minutes before allowing it to cool on a wire rack.
- Serve warm or at room temperature with custard.