Saffron cake with pears

Name: Saffron cake with pears
Ingredients: 2 or 3 tablespoons flaked almonds; 150 g/5 oz/1¼ sticks unsalted butter, at room temperature or softer; 1 tablespoon plain yoghurt; 1/20 g/ 25 saffron threads soaked in 1 tablespoon boiling water; 1/20 g/ 25 saffron threads soaked in 1 tablespoon boiling water; 1 or 2 ripe pears, depending on size, peeled, cored and thinly sliced; 175 g/6 oz/¾ cup caster sugar; 3 eggs, lightly beaten; 115 g/4 oz/1 cup plus 2 tablespoons self-raising flour; 115 g /4 oz/⅔ cup ground almonds

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

To me, these two flavours speak of autumn, and this is a lovely cake to serve for tea, or as a pudding.

Ingredients

150 g/5 oz/1¼ sticks unsalted butter, at room temperature or softer
175

Snack
Dessert
Baking
Cake
Vegetarian
Autumn

Method

Grease and flour a 20 cm/8 inch cake tin.

Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs, a