Blueberry & Pear Cake Recipe

Name: Blueberry & Pear Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g self raising flour; 2 teaspoons baking powder; 75 g margarine; 60 g ground almonds; 2 eggs; 1 orange, juice and zest of, grated; 3 drops almond essence; 2 pears, peeled, cored, and chopped; blueberries; 1 tablespoon demerara sugar

Servings: persons

150 g self raising flour
2 teaspoons baking powder
75 g margarine
60 g ground almonds
2 eggs
1 orange, juice and zest of, grated
3 drops almond essence
2 pears, peeled, cored, and chopped
blueberries
1 tablespoon demerara sugar

1
Preheat oven to 200u00b0C/400u00b0F/Gas 6.
2
Lightly grease a deep 20cm (*in) cake tin and line it with baking parchment.
3
Put the flour, baking powder, margarine, almonds, eggs, orange zest & juice and almond essence in a large bowl and beat them together thoroughly.
4
Fold the pears and blueberries into the mixture. Spoon it into the prepared cake tin and sprinkle with the demarara sugar. Bake for 45-60 minutes or until firm to the touch.
5
Cool the cake in the tin on a wire rack. Stored in an airtight container, it will keep for up to a week.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 150 g self raising flour, 2 teaspoons baking powder, 75 g margarine, 60 g ground almonds, and more.

Yes, Blueberry & Pear Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry & Pear Cake

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