Pear loaf
6
Easy
15 minutes
40 minutes
“This recipe is inspired by traditional Italian breakfast cakes. And why shouldn’t you start your day with a shot of espresso and slices of pistachio, citrus and ginger cake?” – Abigail Donnelly
Ingredients
Method
- 125 g butter, plus 1 T
- 90 g sugar
- 2 free-range eggs
- 3 T buttermilk
- 1 T almond essence
- 120 g flour
- 1 t baking powder
- 2 pears, peeled and diced
Method
Ingredients
1. Preheat the oven to 180°C and grease a 23 cm loaf pan.
2. Beat 125 g butter and sugar together until light and creamy. Add the eggs one at a time, then add the buttermilk and almond essence.
3. Beat in the flour and baking powder, then stir through the pears. Spoon into the loaf pan.
4. Place the remaining butter in a piping bag fitted with a small round nozzle and pipe a line of butter down the middle of the cake. (This will create the characteristic crack down the middle.) Bake on the middle rack for 40 minutes, then cool and remove from the tin.
Find more Italian recipes here.
Photographs: Jan Ras
Food assistants: Claire-Ellen Van Rooyen And Tahila Pillay
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