Dorset Pear, Berry and Almond Cake

This fruity dessert from Ed Baines is drizzled with a pear-infused syrup and served with clotted cream ice cream
By Ed Baines
Dorset Pear, Berry and Almond Cake
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the syrup

  • 5 tbsp caster sugar
  • 300 ml water
  • 1 tbsp brandy

For the cake

  • 3 Comice pears, peeled, cored and chopped
  • 225 g self-raising flour
  • 110 g butter
  • 1 orange, zest only
  • 2 large eggs, beaten
  • 110 g caster sugar
  • 25 g ground almonds
  • 1 tbsp demerara sugar
  • 300 g blackberries


1. Preheat oven to 180C/gas 4.

2. To make the syrup, heat all the ingredients gently in a saucepan until the sugar is completely dissolved.

3. Add the chopped pears to the sugar syrup in a frying pan and bring to the boil. Boil gently for 5 minutes, remove the pears with a slotted spoon and leave to cool. Reserve the syrup.

4. In a mixing bowl, rub the flour and butter together with your fingers until you get a fine breadcrumb consistency. Add the cooled pears, blackberries and orange zest. Stir in the beaten eggs, caster sugar and ground almonds and mix together to form a batter.

5. Pour into a greased and lined cake tin and place in the oven for 35 minutes.

6. Remove from the oven, sprinkle with the demerara sugar and return to the oven for another 5 minutes. Remove, turn out onto a cooling rack and leave to cool.

7. Turn the cake onto a plate, drizzle with the syrup and serve with clotted cream ice cream.

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