This cake has a tender white crumb and is topped with pears spiced with cinnamon. It can be served warm with cream or yogurt as a pudding or eaten cold as a special teatime treat. I have also made an equally delicious version using apples instead of pears.
Spread the butter thickly over the bottom and rather more thinly up the sides of a
Sift the flour, baking powder and salt into a bowl. Pour in the oil. Strain in the lemon juice, add the milk and beat until you have a thick, smooth batter. In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and whisk again until the mixture is stiff but not breaking up. Gradually whisk in the caster sugar. Using a metal spoon, fold the mixture into the batter and then pour it on top of the pears in the tin.
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