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Pear and Cinnamon Slice
Ingredients
225 g self raising flour
1 teaspoon baking powder
125 g unsalted butter
125 g golden caster sugar
1 egg
125 ml milk
3 juicy pears
25 g chopped pecan nuts
1 teaspoon ground cinnamon
Method
Grease and line the base and sides of a medium size baking tray. Put the flour and baking powder in a bowl and add 100 g of the butter cut into small pieces. Rub in with your fingertips until the mixture resembles breadcrumbs.
Add the sugar. Beat together the egg and milk and add to the bowl. Beat until well combined. Then turn the mix into the baking tray.
Quarter, core and slice the pears and arrange them in a line on the sponge. Scatter the pecan nuts on top. Sprinkle the cinnamon over the pears.
Bake in a preheated oven at 180° for 25 minutes until golden and risen.
Leave the cake to cool before serving. Enjoy!
This recipe was kindly supplied by Christophe Perney, Head Chef, The Embankment
