Name: Chestnut pear cake with caramel sauce
Cook time: 75 min
Total time: 75 min
Yield: 10
Ingredients: Chestnut pear cake; 3 eggs; 1 cup (250ml) vegetable oil; 1 1/2 cup (330g) caster sugar; 1 teaspoon vanilla extract; 2 cup (300g) chestnut flour (see michele’s tip); 1/2 teaspoon bicarbonate of soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 2 (500g) ripe pears, peeled, cored, chopped; Caramel sauce; 1/2 cup (110g) firmly packed brown sugar; 1/2 cup (125ml) cream; 50 gram butter, chopped

Ingredients

Chestnut pear cake

3 eggs

1 cup (250ml) vegetable oil

1 1/2 cup (330g) caster sugar

1 teaspoon vanilla extract

2 cup (300g) chestnut flour (see michele’s tip)

1/2 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 (500g) ripe pears, peeled, cored, chopped

Caramel sauce

1/2 cup (110g) firmly packed brown sugar

1/2 cup (125ml) cream

50 gram butter, chopped

Method

1.Preheat the oven to 180°C (160°C fan-forced). Grease a 23cm springform cake pan; line the base and side with baking paper.

2.Whisk the eggs with the oil in a large bowl until light and frothy. Whisk in the sugar and vanilla.

3.Stir in the sifted dry ingredients, then stir in the pear. Spoon the mixture into the prepared pan; smooth the top. Bake for about 1 hour and 15 minutes or until a skewer inserted in the centre comes out clean. If the cake is browning too quickly, cover loosely with a layer of foil for the last 15 minutes. Cool in pan.

4.To make caramel sauce; combine all the ingredients in a small saucepan; stir over a medium heat until the sugar is dissolved. Simmer, uncovered, for 5 minutes.

5.Serve cake warm with caramel sauce.

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Ingredients

Method

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