Confession: I don’t really like pears. Often hard and grainy; quickly soft and mushy, they do little for me. This recipe is a direct result of receiving yet more pears in our weekly organic delivery and desperately trying to find new ways to ‘use them up’. Necessity is the mother of invention – Fika will never be the same again.
- 5 pears
- 2 tsp ground cardamom
- Lemon juice
- 250g self raising flour
- 200g golden caster sugar
- 175g unsalted butter
- 3 eggs
- Preheat the oven to 180°C (160°C fan).
- Grease some small baking tins with butter or line a muffin tray with paper cases.
- Pop the butter into a pan and melt it over a low heat. Set aside to cool slightly.
- Peel and core the pears, then dice them into 5mm cubes. Squeeze the lemon juice over the pears to stop them oxidising and turning brown.
- Beat the eggs and then mix in all of the ingredients together to form a batter.
- Fill the tins or cases and bake for around 20 minutes until golden. If you’re making a larger cake it will need a little longer to bake through.
- Cool on a wire rack.