Ingredients
150g SR flour
150g butter
150g sugar
3 eggs
Topping
100g butter
100g brown sugar
70g walnuts
2 poached pears
Method
Preheat the oven to 175C.
Peel, core, and poach two pears. Mix together flour, sugar, butter and eggs. Whisk until light and fluffy.
Thinly slice poached pears. Spoon half the cake mix into the 23cm cake tin. Add the pears in layers, and cover with the remaining cake mix.
After baking for 20 minutes, prepare topping by placing butter and brown sugar in a small sauce pan. Bring to a boil. Fold in walnuts.
When the cake has been baking for 30 minutes, spread the topping over the cake and return to the oven for another 15-20 minutes, or until done.
Allow to cool for 10 minutes in the pan, before removing cake from pan.
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