I’ve mentioned previously that I subscribe to Delicious Magazine and that I am attempting to make one new dish from it each month. Only one recipe a month sounds like a pretty lame effort, but in the past I never cooked any, so this is better than that!
There are many yummy dishes in this month’s edition, but the one that caught my eye straight away was the Pear and Raspberry Cake. I love pears in cakes and I always have frozen berries in my freezer as Evie loves to chew them up on a regular basis. So I set about to making it a couple of saturday evenings ago when I was feeling rather adventurous – ha!
Pear & raspberry Cake
150g unsalted butter, softened
150g caster sugar
1/2 cup (75g) plain flour, sifted
1 1/2 tsp baking powder
1 1/4 cups (155g) almond meal
2 pears, peeled, cored, chopped
125g fresh or frozen, thawed raspberries (I used frozen mixed berries – it was all I had in the freezer)
1/4 cup (20g) flaked almonds
icing sugar, to dust
I am happy with the result. It was moist and tasty. Husband ate most of it and he didn’t complain, so it must have been ok!
Do you have any lovely pear-cake recipes? Do you subscribe to a cooking mag?
Grass 14.05.2012 #photoadaymay