Ingredients

Method

• 140 g flour, plus extra for dusting
• 1 t baking powder
• 55 g white miso paste
• 2 T butter, melted
• 1⁄2 cup milk
• 3 large free-range eggs
• 130 g sugar
• 6 pears, peeled, cored and very thinly sliced
For the butterscotch buttermilk sauce:
• 6 T buttermilk
• 100 g sugar
• 50 g soft brown sugar
• 4 T butter
• 1 t vanilla paste
• 1⁄4 t salt flakes

Method

Ingredients

1. Preheat the oven to 190°C. Grease, flour and line a 27.5 x 15 cm loaf tin with baking paper so that the paper hangs over the edges.

2. In a small bowl, whisk together the flour and baking powder until well combined.

3. In a separate bowl, whisk the miso and butter until smooth. Whisk in 2 T milk until smooth, then adding the remaining milk and mix.

4. Whisk the eggs and sugar in a stand mixer until pale and glossy. Add half the flour mixture and whisk until just combined.

5. Add the milk mixture and whisk, then add the remaining flour and combine until smooth.

6. Place the pear slices in the loaf tin, pressing down gently to ensure they overlap snugly and neatly. Layer evenly until 2 cm from the top of the loaf tin. Press the pears down to remove any air, then pour over the batter. Gently tap the pan to distribute the batter.

7. Bake for 65–75 minutes, or until a toothpick comes out clean, rotating the pan halfway through baking. Transfer the cake to a wire rack and cool for 10 minutes, then loosen the sides with a butter knife and cool in the tin for 2 hours.

8. Using the overhanging baking paper, gently lift the cake out of the loaf tin and allow to completely cool before slicing. Serve with the sauce.

9. To make the sauce, place all the ingredients except the vanilla and salt in a pan. Simmer for 8 minutes, or until golden brown. Stir in the vanilla and salt. Cool slightly before using.

Find more cake recipes  here. 

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay