Father’s Day calls for a cheerful pear and vanilla cake that dad will love. This recipe by Australian chef Bill Granger combines fresh pear with a side of custard. It’s simple, fuss-free and delicious. Happy Father’s Day!
Pear & Vanilla Cake with Custard
Serves 6 to 8
3 oz unsalted butter
3/4 cup castor sugar
1 egg
1 teaspoon vanilla extract
grated zest from 1 lemon
3/4 cup cream
1 1/3 cup all-purpose flour
2 teaspoons baking powder
1 pinch of salt
4 pears
3/4 oz unsalted butter, melted
1/4 cup raw sugar
custard (below)
Preheat the oven to 350F. Cream the butter and sugar together in a bowl until light and fluffy. Add the egg, vanilla and lemon zest and beat for another minute. Add the cream and mix until smooth. Sift in the flour, baking powder and salt and beat until smooth. Pour into a 9 inch non-stick springform cake tin and smooth the surface.
Peel and core the pears, cut into 1/8 inch slices and arrange on the batter in two concentric circles. Brush the pears with melted butter, then sprinkle with the raw sugar. Bake for 50 minutes to 1 hour, or until a skewer comes out clean and the pears on top are lightly browned. Remove the side from the cake tin and slide the cake onto a plate. Cool slightly before slicing. Serve with custard.
1 cup milk
3/4 cup cream
1 teaspoon vanilla extract
4 egg yolks
1 egg
2 tablespoons caster sugar
Gently heat the milk, cream and vanilla in a small saucepan. Whisk the egg yolks, egg and sugar together in a small bowl, then whisk in the milk mixture until smooth. Transfer to a small saucepan and stir over a low heat for 10 minutes, or until the mixture is thick enough to coat the back of a spoon. Remove from the heat, cover and keep warm.
