Caramelised Pear, Almond and Cardamom Cake

I swear you could put any fruit in this almond sponge cake and it would taste good, but there’s something about this combination that’s really comforting and totally delicious (maybe it has something to do with the caramelised fruit).

I made this one Sunday morning and immediately called our friends round to taste test - it was too good not to share.  We ate it with a healthy dollop of spiced mascarpone cream and, of course lots of coffee - the perfect Sunday afternoon treat.

The folded in egg whites make for a really light sponge - so once you cut into it, it won't hang around long...

What you need:

3-4 pears (peeled, cored and quartered)
6 medium eggs (separated)
200g caster sugar + 2 tbsp
150g unsalted butter
100g plain flour
200g ground almonds
¼ tsp cream of tartar
1 ½ tsp cardamom
1/2 tsp cinnamon

What you need to do:

1. Preheat your oven to 180°c, then grease and line the bottom of a 20cm loose bottom cake tin
2. Prep the pears and heat a small frying pan, adding 50g of the butter
3. When the pan is hot, add the pears, ½ tsp of the cardamom and 2tbsp of caster sugar, then sauté for approximately 10 minutes until they are soft. Set aside
4. Add your egg whites to a mixer and whisk until soft peaks form, then set aside in a separate bowl
5. Using the same mixing bowl add the remaining butter and caster sugar and mix well until light in colour and fluffy
6. One by one, add the egg yolks and mix to combine
7. In a bowl, mix together your dry ingredients and tablespoon by tablespoon slowly add to the mixer
8. Turn the mixer off and, using a large metal spoon, fold in the egg whites until fully combined
9. Pour the batter into your prepared cake tin and place your pear quarters carefully on top, all the way around
10. Bake in the oven for around 45 minutes, or until the sponge springs back when you touch it
11. Serve with a dollop of mascarpone and a sprinkle of cinnamon