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The First Cake Post – Pear and Pistachio Cake

As this blog is entitled ‘Politics, Law and Possibly Cake’, it’s time that I treated you all to some cake. This cake is Pear and Pistachio cake. It’s originally from p. 100 Issue 37 ‘Jamie’, Jamie Oliver’s cooking  magazine but it’s been gluten free’d and slightly edited by my fair hands. This cake looks complex but it’s quick and simple. Be warned though with the amount of pots and mixing going on, you will have a lot of washing up to do!

Equipment required – 20 cm cake tin, greased and lined with baking paper

  •   1 small saucepan for heating up parts of the mix
  •   An oven which has been preheated to 180c (My oven is a law unto   itself so you may need to keep an eye on yours)
  •   Stand mixer or hand mixer – which ever is to hand. I use my trusty stand mixer

Cake Ingredients

  • 200g unsalted butter at room temperature
  • 200g golden caster sugar
  • 3 beaten eggs
  • 200g of gluten free self raising flour – I always go for Dove’s Farm as you can kid the non-coeliacs into thinking it’s *real* flour. It’s that good
  • 100g ground almonds and a splash of almond essence
  • 120ml buttermilk.
  • Pear Layer:
  • 1 pear
  • Knob of unsalted butter
  • Three tablespoons of golden caster sugar

Topping

  • 1 tablespoon of lemon juice
  • 3 tablespoons of honey
  • 50g bashed up/chopped pistachios

First get the cake ingredients in order. Cream the butter and the sugar, then add the beaten eggs. Give them a chance to combine in the stand mixer. When they have been mixed, add in the flour and almonds with the almond essence. Again leave them mix together. Finally add your buttermilk and give the whole mixture a good whizz around. While the mixture is being battered around a bowl by your mixer, head over to peel and thinly slice your pears. Melt the butter and the sugar together gently until they form a syrup. Pour this syrup into your lined cake tin and layer your pears over the base of the tin. Once they have settled in, put your cake mixture in on top. Try to use a deep cake tin, as it’s a large mix but does’t rise too much. Pop the cake in the oven. I had to turn my oven down to 150c once it went in. Leave it for about 40 mins and bring down to 100c for the final 10 mins. Though again, my oven is bonkers so keep an eye the cake through the whole baking process. Once it has fully cooked (insert thin knife etc and ensure that it comes out clean), leave the cake to settle in its tin before turning it out. The top of the cake is actually the bottom so you’ll need to flip it over. When it has cooled get the topping ingredients together. Heat the lemon and honey together until it forms a syrup and drizzle over the cake. If you are lucky to get pre-chopped pistachios the following advice doesn’t count. If you have shelled pistachios then get ready for some stress relief.  Deshell them and then wrap them in a tea towel. Then get a steak hammer and beat the living daylights out of the nuts. Like I said great for stress relief! When you have dealt with your stress/beaten up your pistachios, sprinkle them on top and your done!

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