Back in the autumn my mum was asked to take part in filming a few recipes for a Gaelic Cookery programme that is shown on BBC Alba.
The first couple of recipes were shown a couple of weeks ago, and you can watch the episode here if you want to see them.
Her two chosen recipes were: something with duck - I'm really not that keen on duck so I didn't pay that much attention to that one! - and this Pear & Raspberry cake.
I've adapted it to make it safe for our free from boys and also think that there needs to be mention of orange in the title as the orange flavour comes through quite strongly too.
The first week I made this we had it for pudding after dinner one evening, and it was so popular that I was asked to make another one for pudding a few nights later. Which was fine, as the recipe only uses half a tin of pears and it meant I could use up the rest of the pears!
Since it proved so popular in our house, and it is always popular whenever my mum makes it too, I thought it only fair to share a written down version of the cake.
It can be eaten warm as pudding with ice cream or cold with a cup of tea or coffee.
You will need:
6oz sugar + an extra 2 tsp
3oz dairy free margarine
75ml oat milk (or your own choice of suitable dairy free milk)
5oz Doves Farm Gluten Free Self Raising Flour
1 orange, zested
1 tsp baking powder
1 tin pear halves, you will need about three pear halves, sliced
about 100g raspberries, fresh or frozen
-Preheat the oven to 180C and line a square baking tin.
-Beat the eggs and sugar with an electric whisk for about 5 minutes until light and fluffy.
-Meanwhile, melt the margarine and milk in a pan.
-Cool just a little bit before pouring onto the eggs & sugar mix, still whisking.
-Add the flour, orange zest and baking powder and then fold in gently so that you don't knock out all the air you have whisked into the eggs. It is more like a batter mixture than a cake mixture so don't be alarmed if you think it looks thinner than a usual cake mix!
-Pour into your cake tin and then arrange the sliced pears in rows on top of the mixture. They will sink in! Then dot the raspberries around the mixture too.
-Sprinkle the extra 2tsp of sugar over the top and bake for around 20-25 minutes.