Rub some butter around the inside of 20cm/8” round cake tin or insert a baking liner.
Put the butter and sugar into a large bowl and beat together until light and fluffy.
Beat in the eggs one at a time.
Sieve the flour into the bowl and mix well.
Add the lime juice and ground almonds and stir to combine.
Tip the mixture into the prepared tin and smooth the top.
Peel, core and slice the pears and arrange them over the top of the cake.
Scatter the demerara sugar over the top.
Bake for 50-55 minutes.
20cm/8” round cake tin and large mixing bowl
190°C, Fan 170°C, 375°F, Gas 5
Loved this! Personally I really liked the live. I had to bake it for more than 40-45 minutes though.
I tried adding cocoa powder to make a chocolate version but it wasn’t great. Stick to the recipe and this is really yummy
05 Jul 2020
Have made this a number of times, subbing in apples and ginger, pear and cardamom, and lemon instead of lime. Quick, easy and delicious. Yum
10 Jun 2020
I personally think that the lime doesn’t go quite as well than if you were to just use vanilla extract. Nevertheless it still tasted good.
05 May 2020
I'm sure this tastes even better with fresh pears, but I'm here to tell you it was absolutely delicious with tinned pears too! In fact, I bet some other fresh or tinned fruits would work just as well. I also used lemon instead of lime as that's what I had. Super simple, and relatively low in sugar - I served it with plain yoghurt, and it was a winner for our whole family, Thanks for the recipe!
02 May 2020
Loved this. Followed recipe exactly. Very easy and so tasty.