Name: Pear and Seville marmalade cake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 10
Ingredients: 3 (700g) semi-ripe beurre bosc pears, washed and unpeeled; 1/4 cup (60ml) brandy or pear liqueur; 1 cup (120g) almond meal (ground almonds); 1 cup (160g) wholemeal plain flour; 2 teaspoon baking powder; 200 gram butter, softened; 1 cup (220g) dark brown sugar; 3 eggs; 1/2 cup (170g) seville orange marmalade; 20 whole pecans; 2 tablespoon coffee crystals

Pear and Seville marmalade cake

Seville orange marmalade is traditionally made with the bitter Seville orange. It has a tangy and bittersweet flavour which adds a lovely tang to sweet pears in this cake.

Serves 10

Prep

20M

Cook

1H 30M

Total

1H 50M

Ingredients

3 (700g) semi-ripe beurre bosc pears, washed and unpeeled

1/4 cup (60ml) brandy or pear liqueur

1 cup (120g) almond meal (ground almonds)

1 cup (160g) wholemeal plain flour

2 teaspoon baking powder

200 gram butter, softened

1 cup (220g) dark brown sugar

3 eggs

1/2 cup (170g) seville orange marmalade

20 whole pecans

2 tablespoon coffee crystals

Method

Preheat oven 160°C (140°C fan forced). Grease and line a 22cm cake tin.

Quarter the pears and remove the core. Cut into 3cm chunks and pour over 2 tablespoons of the brandy.

Combine the almond meal, flour and baking powder in one bowl. Add a generous pinch of salt and stir to combine.

Beat the butter and brown sugar until creamy; beat in the eggs one at a time adding a spoonful of flour with each addition. Fold in remaining flour.

Stir in the remaining brandy and marmalade and lastly the chunks of pear. Spoon into the prepared tin and smooth the top. Arrange the pecans around the top edge of the cake and sprinkle with the coffee crystals.

Bake for 45 minutes then cover with foil to prevent the top burning and bake for a further 45 minutes or until a skewer inserted into the centre comes out with moist crumbs.

This recipe is not suitable to freeze or microwave.
Test Kitchen tip

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook