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Caramelised pear and sponge cake

  • 0:20 Prep
  • 1:05 Cook
  • 8 Servings


  • 25g butter
  • 2 beurre bosc pears, peeled, cored, cubed
  • 2 tablespoons brown sugar
  • 230g round sponge cake
  • 1 cup thickened cream
  • 1 cup milk
  • 3 eggs
  • 4 egg yolks
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • icing sugar mixture, to serve


  • 1
    Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) round cake pan. Line base and side with baking paper.
  • 2
    Melt butter in a saucepan over medium-high heat. Add pear. Cook, stirring, for 3 to 4 minutes or until golden. Add brown sugar. Cook, stirring for 2 to 3 minutes or until caramelised.
  • 3
    Cut a 1.5cm thick round from base of sponge. Place in prepared pan. Cut remaining sponge into 3cm cubes. Spoon pear mixture over sponge base. Arrange chopped sponge over pear mixture.
  • 4
    Place cream and milk in a saucepan. Bring to the boil over medium-high heat. Remove from heat. Whisk eggs, egg yolks, caster sugar and vanilla in a bowl. Gradually add cream mixture, whisking constantly until combined. Pour mixture into cake pan. Bake for 50 to 55 minutes or until golden and just set. Stand for 15 minutes. Turn out, top-side up, onto a plate. Dust with icing sugar. Serve.

Source: taste.com.au


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