Authorgary86Category
Perry, Pear and Blackberry Drizzle Cake
Yields1 Serving
Ingredients
 150 unsalted softened butter
 240 golden caster sugar
 1 vanilla extract
 3 large eggs
 90 self-raising flour
 100 ground almonds
 1 salt
 100 of blackberries
 100 of peeled and cubed pear (5cm dice)
 250 Yoxall perry
  Icing sugar
Method
1

1. Preheat the oven to 180C fan. Grease and line a 450 g loaf tin.
2. Pour 200 ml of Yoxall Perry and 50 g of the caster sugar into a shallow pan and heat gently until starting to bubble, add the cubed pear and cook for 3 to 4 minutes. Remove from the heat and set aside to cool.
3. Place the butter, the remaining caster sugar, (190g), 30 ml (2 tbs) of Yoxall Perry and the vanilla extract into the bowl of a free -standing food mixer and beat at high speed with the paddle attachment, for 3 to 4 minutes.
4. Slowly add the beaten eggs a bit at a time (you will need to scrape down the sides of the bowl). Don’t worry if the mixtures splits slightly.
5. Slowly fold in the sifted flour, almonds and salt.
6. Remove the pear from the liquor (but keep the liquor), add the pear and the blackberries to the mixture and fold in gently.
7. Pour the mixture into the tin.
8. Bake for 30 minutes. Loosely place foil over the top and bake for a further 30 minutes until risen and cooked. Use a skewer to check if the cake is cooked thoroughly, it should come out clean.
9. Remove the cake from the oven and leave to cool in the tin for 10 minutes.
10. While the cake is cooling gently heat the liquor for a few minutes until it has reduced and is golden brown.
11. Remove the cake from the tin and place on a cooling rack. Pierce the cake all over the top with the skewer and drizzle over the liquor. Leave the cake to completely cool.
12. Mix icing sugar with water to get a runny but smooth icing. Pour the icing over the cake an allow the icing to run down the sides.

You are done! Enjoy!

Ingredients

Ingredients
 150 unsalted softened butter
 240 golden caster sugar
 1 vanilla extract
 3 large eggs
 90 self-raising flour
 100 ground almonds
 1 salt
 100 of blackberries
 100 of peeled and cubed pear (5cm dice)
 250 Yoxall perry
  Icing sugar

Directions

Method
1

1. Preheat the oven to 180C fan. Grease and line a 450 g loaf tin.
2. Pour 200 ml of Yoxall Perry and 50 g of the caster sugar into a shallow pan and heat gently until starting to bubble, add the cubed pear and cook for 3 to 4 minutes. Remove from the heat and set aside to cool.
3. Place the butter, the remaining caster sugar, (190g), 30 ml (2 tbs) of Yoxall Perry and the vanilla extract into the bowl of a free -standing food mixer and beat at high speed with the paddle attachment, for 3 to 4 minutes.
4. Slowly add the beaten eggs a bit at a time (you will need to scrape down the sides of the bowl). Don’t worry if the mixtures splits slightly.
5. Slowly fold in the sifted flour, almonds and salt.
6. Remove the pear from the liquor (but keep the liquor), add the pear and the blackberries to the mixture and fold in gently.
7. Pour the mixture into the tin.
8. Bake for 30 minutes. Loosely place foil over the top and bake for a further 30 minutes until risen and cooked. Use a skewer to check if the cake is cooked thoroughly, it should come out clean.
9. Remove the cake from the oven and leave to cool in the tin for 10 minutes.
10. While the cake is cooling gently heat the liquor for a few minutes until it has reduced and is golden brown.
11. Remove the cake from the tin and place on a cooling rack. Pierce the cake all over the top with the skewer and drizzle over the liquor. Leave the cake to completely cool.
12. Mix icing sugar with water to get a runny but smooth icing. Pour the icing over the cake an allow the icing to run down the sides.

You are done! Enjoy!

Perry, Pear and Blackberry Drizzle Cake

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