September 16, 2015 by dgarnett2013
Pear, honey and polenta cake: The River Cafe Green Book by Rose Gray and Ruth Rogers
- 1 kg pears
- 130g polenta flour
- 50g runny honey
- 350g unsalted butter, plus extra for the tin
- 250g caster sugar
- 4 large free-range eggs
- 130g whole blanched almonds, ground coarsely
- 40g plain flour
- 1 tsp baking powder
- zest of 2 lemons
Preheat the oven to 150℃. Line the base of a rectangular bread tin, about 30cm long, with parchment paper, and butter this and the tin generously.
Peel the pears, cut out the cores and roughly dice the pears into 2cm pieces.
Melt 80g of the butter in a non-stick saucepan, add the honey and caramelise briefly. Add the pears and just turn them over to coat and flavour.
Beat the remaining butter and the sugar together in an electric mixer until light and fluffy.
Beat in the eggs, one by one. Mix the ground almonds with the flours and the baking powder and add to the butter and egg mixture.
Carefully fold in the warm pears and honey, along with the lemon zest.
Gently spoon the mixture into the prepared cake tin and bake in the preheated oven for 1 – 1¼ hours. The cake will be quite dark on top.
Made the day I started RHS horticulture course at Capel Manor College in Crystal Palace.