A traditional slice of nostalgia with sweet juicy pears.
Packed with the charm of the English countryside, this cake combines earthy, herbal dandelion and burdock with sweet, juicy pears. Every bite feels like a comforting taste of home. Perfect for sharing with family and friends or enjoying with a cup of tea. A blend of traditional flavours with rustic elegance.
Ingredients
- 125g Unsalted Butter, at room temperature
- 175g Light Muscovado Sugar
- 3 Tbsp Vegetable Oil
- 2 Large Eggs, at room temperature
- 225g Self Raising Flour, sifted
- 100ml Whole Milk
- 35-40 Drops Foodie Flavours Dandelion & Burdock Flavouring
- 200g Chopped Pear (approx. 2 Large Pears)
- 40g Demerara Sugar
Instructions
Servings 10 / Prep time 10 mins / Cook time 55 mins
- Preheat the oven to 180°C/160°C fan and lightly grease and line an 8 inch round cake tin.
- Cream together the butter, muscovado sugar and vegetable oil for 2-3 minutes.
- Add in the eggs with a large spoonful of the flour and mix until smooth.
- Fold in the remaining flour, along with the milk and Dandelion and Burdock flavouring.
- Gently fold in the chopped pear.
- Fill the prepared cake tin with the cake mixture and level it with a spatula/back of a spoon.
- Sprinkle the demerara sugar over the top.
- Bake in the oven for approx. 55 minutes. A cake tester/toothpick should come out clean when inserted into the centre of the cake. A few crumbs are fine.
- Leave to cool in the tin for 15 minutes, then remove from the tin.
- Fully cool on a wire rack, with the sugar crusted top facing upwards.
