813 B
813 B
Tarte de Cambrai
Ingredients
- 4 large ripe pears
- 1 tablespoons lemon juice
- 150 grams self-raising flour
- 90 grams vanilla sugar
- 60 milliliters oil
- 120 milliliters milk
- 2 pieces eggs
- salt
- 60 grams butter
- 30 grams flaked almonds
- 30 grams demerera sugar
Directions
Pre-heat oven to 200℃. Grease and line a 25cm round cake tin.
Peel, core and slice the pears. Toss in the lemon juice to prevent browning. Beat together the ingredients for the batter and pour into the prepared tin. Arrange the pear slices on top, then sprinkle with the ground almonds and demerera sugar and dot with butter. Bake until golden brown and risen, about 50 minutes. Serve warm with whipped cream.
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author: Jane Grigson's Fruit Book
tags: Cakes and Biscuits, Puddings and Desserts