- Pear & Syrup Cakes.jpg (54.34 KiB) Viewed 395 times
Ready in: 45 minutes + cooling time
Serves: 6 (makes)
No nutritional information available.
Ingredients
- 120g (4½oz) unsalted butter, softened, plus 25g (1oz) extra
- 120g (4½oz) caster sugar
- 1 egg
- 2 tbsp golden syrup, plus 2 tsp extra
- 1 tsp vanilla extract
- 225g (8oz) self raising flour
- 1 tsp ground ginger
- 40g (1½oz) rolled oats*, plus 2 tbsp extra
- 6 tbsp soured cream
- 2 small pears, cored and grated, plus 1 extra, cored, halved and sliced
*If desired, desiccated coconut can be used instead of rolled oats.
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line six holes of a muffin tin with paper cases.
2. In a medium sized bowl, beat the butter and sugar together using an electric mixer until creamy. Beat in egg, syrup and vanilla extract.
3. Sift over the flour and ground ginger, then fold into the mixture along with the oats and soured cream. Fold in the grated pear.
4. Divide the mixture between the paper cases. Gently press the pear slices onto the surface of the cakes. Dot the pear with the extra butter and drizzle with the extra syrup. Scatter extra oats over the cakes.
5. Bake for 20 - 25 minutes or until the cakes are golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve.
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