serves
10-12
difficulty
Easy
serves
10-12
people
difficulty
Easy
level
Stream free On Demand
Everyday Gourmet with Justine Schofield
series • cooking
PG
series • cooking
PG
Ingredients
- 2 cups plain flour
- 1 cup caster sugar
- ¼ cup pecan nuts
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 150 g butter, chopped
- 1 cup sour cream
- Juice of 1 lemon
- 1 tsp bicarbonate soda
- 2 eggs
- 3 firm ripe pears, cored and cut into 1 cm pieces
- ½ cup milk chocolate baking chips
Instructions
- Grease a 23 cm round springform pan and line the base with baking paper or silicon sheet. Preheat oven to 180°C.
- Place the flour, sugar, pecans, baking powder and spices into a food processor and pulse to combine. Add the butter and process until the mixture resembles coarse breadcrumbs. Set aside 1 cup of mixture.
- Stir together the sour cream and lemon juice, then add to the food processor along with the bicarbonate soda and eggs, and pulse until just combined. Spread half of the cake batter in the base of the springform pan. Sprinkle over a third of the reserved crumb mixture, and half of the chocolate chips and half of the pear. Spoon over the remaining cake batter. Top with remaining pears, chocolate chips and remaining crumb mixture.
- Bake for 50 minutes. Reduce the heat to 170°C and bake, shielding with foil if browning too much, for a further 30-40 minutes or until cooked when tested.
- Cool for 15 minutes in the pan before turning out onto a wire rack. Serve warm or cool completely and store in an airtight container until required.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Everyday Gourmet with Justine Schofield
