Blackberry and pear cake

Name: Blackberry and pear cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 125 g Blackberries; 2 small pears (about 100 g each); 7-10 Tbsp Juice of 1 lemon; 1 piece(s) (approx. 1 cm) Ginger; 200 g Flour; 2 TEASPOONS Baking Powder; 150 g Butter; 150 g Muscovado sugar; 3 Eggs (size M); 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

125 g Blackberries
2 small pears (about 100 g each)
7-10 Tbsp Juice of 1 lemon
1 piece(s) (approx. 1 cm) Ginger
200 g Flour
2 TEASPOONS Baking Powder
150 g Butter
150 g Muscovado sugar
3 Eggs (size M)
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash and drain the blackberries. Peel pears, remove core. Cut the pears into pieces. Mix with lemon juice and put aside. Peel ginger and chop finely
2
Mix flour and baking powder. Cream butter and sugar with the whisk of the hand mixer. Stir in the eggs little by little. Fold in the flour mixture first, then the pears and ginger. Pour the dough into a greased springform pan (20 cm Ø), dust with flour and smooth it down. Spread the blackberries on the dough and press them slightly into the dough
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes. Let the cake cool down, place on a cake plate and dust with icing sugar
4
Preparation time approx. 1 1/4 hours