Slice this pudding cake and serve it warm with custard, or cool and ice with a passionfruit, lemon zest and cream cheese icing.
Ingredients
| 1 ½ cups | Self raising flour |
| 1 tsp | Baking soda |
| ¼ tsp | Salt |
| 1 tsp | Five spice |
| 1 tsp | Cinnamon |
| 1 tsp | Nutmeg, freshly grated |
| 3 | Eggs |
| 1 cup | Caster sugar |
| 1 tsp | Vanilla extract |
| 1 | Lemon, freshly zested |
| 3 | Pears, large and ripe, peeled and grated (Main) |
| 100 g | Walnuts, chopped |
| ½ cup | Buttermilk |
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Directions
- Heat oven to 180C.
- Sift the self-raising flour, baking soda, salt and mixed spice.
- In a large bowl beat the eggs with the sugar until pale and ribbony.
- Add the vanilla extract, lemon zest, pears and chopped walnuts. Mix together.
- Fold in the sifted dry ingredients, add the buttermilk and mix well.
- Pour into a baking paper-lined cake tin and bake for 1 hour, or until a skewer comes out clean.
