Name: Pear and Poire William Cake
Total time: 45 min
Yield: Makes: 8-portion cake
Ingredients: 3 tbs Poire William liqueur; 100 g / 3½ oz butter; ¼ lemon, finely grated zest; 100 g / 3½ oz caster sugar; 2 eggs; 1 tsp icing sugar; 100 g / 3½ oz ground almonds; 60 g / 2 oz self-raising flour; 2 medium-size ripe Williams pears

Preparation info

Makes:
8
-portion cake

Difficulty
Medium
Ready in
45 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

One of my favourite cakes. In mid-winter I use Conference pears, in late summer thin-skinned Williams are best; the pear slices spiral out from the centre of the cake like the spokes of a wheel. Serve the cake warm with full-cream plain yoghurt.

Ingredients

2 medium-size ripe Williams pears
3 tbs Poire William liqueur
100 g /

Method

Wash and dry the pears – Conference pears should be peeled, thin-skinned Williams pears do not need to be peeled – then quarter and core them. Cut each pear into 10–12 slices and place them in a single layer on a plate. Spoon the liqueur over them and set aside for 15 minutes.

Cream the butter with the sugar and lemon zest until light and fluffy. Beat in the eggs separately. Mix in the

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