LEISURE
RECIPE
Spiced pearand-apricot cake FRUIT FILLING • 6 pears with pips removed (use a melon ball scoop) • 12 dried apricots softened in boiling water
CAKE BASE • 4 large eggs • 1 cup plain yoghurt
TIP
We used Beur ré Bosc (also known as Kaiser) pears, which are particularly suited to baking.
• 160ml vegetable oil • 80g melted butter •
/3 cup milk
1
• 2 ½ cups self-raising flour • 1 cup Muscovado sugar • ½ teaspoon salt
SPICY GINGER TOPPING • 3 large eggs • 100g melted butter • ¾ cup Muscovado sugar • 1 tablespoon ground cinnamon • ½ teaspoon ground nutmeg • 3 tablespoons chopped glacé ginger METHOD: • Set the oven at 170° C • Lightly butter a 26cm springform tin and line the bottom and then sides with
FOR THE CAKE BASE:
a high collar of baking paper.
• Whisk the eggs in a bowl and then
• Pour the cake base into the baking
add the yoghurt, vegetable oil,
tin and arrange the pears to sit
melted butter and milk.
upright in a circle.
• Wash and dry but don’t peel the pears. Remove the pips with a melon ball scoop. • Slice the bottom of each pear so that it will sit flat and not fall over. • Stuff the hollow of each pear with two soft apricots.
• In another bowl, sieve together the flour, sugar and salt. • Pour the wet ingredients into the dry ingredients and mix until combined. • Whisk together all the ingredients
for the spicy ginger topping.
• Pour on the topping beginning at the outer edges of the cake and working towards the middle. • Bake at 170° C for approximately 1 ¼ hours or until a skewer comes out clean. www.bureaux.co.za
64
SILVER DIGEST // SUMMER 2019
