110g plain flour
3/4 tsp baking powder
Pinch of salt
4 large South African pears
2 large eggs, at room temperature
150g caster sugar
1/2 tsp vanilla extract
115g butter, melted and cooled to room temperature
Whipped cream or crème fraiche, to serve
South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.
Wine recommendations by Wines of South Africa
- Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Adjust the oven shelf to the centre of the oven. Grease and line a 20cm round loose-based cake tin.
- In a small bowl, mix together the flour, baking powder and salt.
- Peel and core the pears, then dice them into 3cm pieces.
- In a large bowl, beat the eggs until foamy then whisk in the sugar, then add the vanilla. Whisk in half of the flour mixture, and then gently stir in half of the melted butter. Stir in the remaining flour mixture, then the rest of the butter.
- Fold in the pear cubes until they’re well-coated with the batter. Transfer the mixture to the prepared tin and smooth the top a little.
- Bake the cake for 50-55 minutes, or until a fine skewer inserted into the centre comes out clean. Let the cake cool for 10 minutes, then remove from the tin and cool on a wire rack. Remove the lining paper, then serve with whipped cream or creme fraiche.
Cook’s tip: This recipe also works beautifully with South African apples.
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa