food hits and misses

As a household, until stone fruit season arrives, we're not great at eating enough fruit. Unfortunately, I don't have any control over what gets delivered in our weekly seasonal fruit and veg box, so we often end up with a lot of stuff that nobody really wants to eat. Recently, that has meant we've had loads of pears. Since there's only so many times you can eat poached pears in a week, I decided to try adding them to a tea cake.

Pear and cardamon tea cake

3 buerre bosc pears, peeled. cored and diced
1/4 cup white sugar
150g butter
3/4 cup caster sugar
2 eggs, lightly beaten
1 tspn vanilla
2 cups SR flour
1 1/2 tspn ground cardamon

Method

Preheat oven to 180 C. Place half the pear in the base of a greased ring pan and sprinkle with the white sugar. Cream the butter and caster sugar. Add the eggs, one at a time, beating well to combine. Add the vanilla and remaining pear and mix well. Sift the flour and cardamon together. Fold in to the egg mixture, alternating with the milk. Bake for around 55 minutes until a skewer inserted comes out clean.