7 pears peeled & cored and cut into ¼ (the top of the cake)
To caramelize pears
400 g sugar
120 g butter
2 cups pear diced into 1 cm dice (inside the cake)
2 tbsp brandy (or rum)
140 gm unsalted butter, melted
160 gm plain flour
1 tbsp baking powder
120 gm castor sugar
Line 24 cm cake tins with silicon paper.
Pre heat oven 160 C. In a large pan, caramelize butter & sugar Cooked & place in baking tin sliced apples.
Soak 2 cups pears (diced) in brandy for 30 mins. Beat eggs & sugar, until thick & fluffy & fold in Sifted flour & baking powder. Drizzle in the melted butter then fold it in. Fold in the diced pears & brandy. Spoon into cake tin, Bake for 40 mins until cake is golden brown. Allow to cool for five minutes then turn upside down and remove cake tin and silicone paper.
Serve with cream and or ice cream