Pear, Lemon and blackberry cake
This delicious Pear, Lemon and blackberry cake with vibrant icing is a firm family favourite. Bursting with flavour from nutty, golden browned butter, fresh sweet blackberries and pears and tangy lemon. It also has a secret and surprising addition that takes it a whole new level! The best bit? The cake is beautifully moist too, due to the addition of ground almonds.
Ingredients
Cake
- 30 g Blackberries
- 155 g Plain Flour
- 225 g Unsalted Butter
- 225 g Light Brown Sugar
- 4 Eggs
- 100 g Ground Almonds
- 1 ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- Pinch Salt
- ½ Lemon Zest only
- 3 Star Anise Ground in a blender
- 1 Pear Coursely grated
Icing
- 60 g Blackberries
- 120 g Icing Sugar
- 1 tbsp Lemon Juice
Instructions
- Toss Blackberries in 1 tbsp of the Plain Flour and set aside.
- Preheat oven to 190 C/170 fan/Gas Mark 5.
- Prep bundt tin by brushing melted butter all over the inside, with a pastry brush. (Optional - add a sprinkling of brown or Demerera sugar too).
- Add butter to a pan over medium heat. Stir regularly as it browns. Continue swirling the butter over the heat until it foams. Keep stirring, the foaming will subside and the milk solids at the bottom of the pan will be brown. Set aside to cool for 10 minutes.
- In a stand mixer fitted with a paddle attachment or a large mixing bowl, with electric beaters, add cooled butter to the bowl. Add sugar. Beat for 2 minutes until pale and creamy, scraping down the sides as needed.
- Add eggs one at a time, beating after each addition.
- Add Plain Flour, Ground Almonds, Baking Powder, Bicarbonate of Soda and Salt.
- Add Lemon Zest and Star Anise and mix for 30 seconds.
- Stir in Blackberries and Pear, making sure not to over stir.
- Pour batter into tin. Bake for 35 minutes - 45 minutes, or until the cake is golden and a skewer inserted into the middle comes out clean.
- Allow the cake to cool in the tin for 15 minutes. Carefully remove from tin and transfer to a wire rack to cool completely.
- Make the Icing by blending together remaining Blackberries, Icing Sugar and Lemon Juice till smooth.
- Once the cake has cooled, drizzle icing over cake.
Notes
TOP TIPS For Pear, Lemon and Blackberry Cake
Adding Blackberries to cake mix - Toss Blackberries in flour to stop them from sinking to the bottom of the cake. You can use frozen or fresh blackberries in this cake . If you are using frozen blackberries, do not thaw them before adding them to the cake batter. Ingredients measuring - Make sure to measure thebaking ingredients accurately for best results. Ingredients temperature - Ensure ingredients are at room temperature before making your cake. Pears - Use ripe pears but not mushy pears as they will release too much liquid. I like Conference Pears. Stir gently - Once the flour goes in, don’t over mix or it will result in a tough cake. Bundt tin prep - Grease the bundt tin well to ensure that at the cake does not stick. I add a sprinkling of sugar after the butter too.VARIATIONS
If you prefer, you can leave the star anise out but I would really encourage you to try it first! You will be surprised at just how delicious it makes the cake. You can replace blackberries with blueberries. I don’t think it is as flavourful though. You can skip the Blackberries altogether if you prefer.STORAGE
This Pear, Lemon and Blackberry cake will keep for 3 - 4 days in an airtight tin/container. If you have decorated with Blackberries, remove them first as they do go off. If it’s warm where you are, store it in the fridge to help it stay fresh but allows to come to room temperature before serving.FAQs for Pear, Lemon and Blackberry Cake
CAN I USE a standard cake tin for tHIS pear, LEMON AND BLACKBERRY CAKE?
Yes you can. As there isn’t as much batter as a standard bundt cake, this can be made in a 20 - 23 cm. The tin must be a deep tin though. About 7 - 8 cm. Or bake in 2 sandwich tins for 25 minutes.How to get cake out of a Bundt pan?
Preparation is key! Greasing the bundt pan with butter and make sure you cover every crevice. Use a pastry brush to make sure you get into all the nooks and crannies. I then add a sprinkling of sugar to the bundt. This is optional.How do you make moist Pear Cake?
Almond cake and Brown Sugar help to make this a moist cake. Pear and Blackberry juices will also make this a nice moist cake.Do Pears have to be ripe to bake?
Yes they should be ripe but not mushy.Does a Bundt Cake take longer to bake?
This depends on the amount of batter. The more batter you have, the longer it takes in theory but if the tin is wide and the batter is more spread out, that time is reduced. In the case of bundt tins, most take 40 - 50 minutes to bake but if there is less batter, it takes a shorter time to bake.How long should you wait to tip a bundt cake?
I would wait 15 minutes before attempting to tip a bundt cake out of the tin.What to serve with Pear Cake?
This Pear, Lemon and Blackberry cake is great on its own as it is so full of flavour.Do I have to peel pears before baking?
No the pears don't have to be peeled before adding to the cake.Can I freeze Pear, Lemon and Blackberry Cake?
Yes, you can absolutely freeze this cake. However the cake will be more moist after freezing. To freeze, let it completely cool before freezing. It can be frozen whole or in slices. Wrap tightly in 2 layers of cling film and then either a layer of foil or place in a ziplock bag. It can be frozen for up to 2 months. Defrost in the fridge overnight so it defrosts slowly and doesn’t become soggy.Nutrition
Calories: 440kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 114mgSodium: 174mgPotassium: 115mgFiber: 3gSugar: 35gVitamin A: 694IUVitamin C: 7mgCalcium: 112mgIron: 2mg
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