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Preparation Time
20 minutes
Cooking Time
90 minutes
Ingredients (serves 10)
* 2 packham pears, peeled, cut into wedges
* 1 1/2 cups (375ml) red wine
* 1/2 cup (100g) caster sugar
* 1 1/2 cups (225g) self-raising flour
* 1/2 cup (75g) plain flour
* 1 cup (200g) caster sugar, extra
* 3/4 cup (140g) polenta (cornmeal)
* 125g butter, melted
* 2 eggs
* 1 tsp baking powder
* 1 cup (250g) fresh ricotta
* 1 tbs finely grated orange rind
* 1/2 cup (125ml) orange juice
* Double cream, to serve
Method
1.
Place pears, red wine and sugar in a large saucepan over medium
heat. Cut a piece of greaseproof paper into a disc to fit the top of the
saucepan. Bring pear mixture to a simmer. Reduce heat to low and cook,
covered with greaseproof paper, for 30 minutes or until tender. Remove
from heat and set aside to cool completely.
2.
Preheat oven to 160°C. Grease and line the base and side of a 22cm
round (base measurement) cake pan with baking paper. Place flours, extra
sugar, polenta, butter, eggs, baking powder, ricotta, orange rind and
juice in a large bowl. Use an electric mixer to beat until well combined.
3.
Use a slotted spoon to transfer pears to the base of prepared cake
pan. Pour over cake mixture and smooth the surface. Bake in preheated oven
for 1 hour or until a skewer inserted in the centre comes out clean.
Remove from oven and set aside in the pan to cool completely.
4.
Meanwhile, place the pear syrup over high heat and bring to the
boil. Cook, stirring occasionally, for 5 minutes or until syrup thickens.
Remove from heat and set aside to cool.
5.
Turn the cake onto a clean surface. Cut into wedges. Drizzle with
syrup and serve with double cream, if desired.
20 minutes
Cooking Time
90 minutes
Ingredients (serves 10)
* 2 packham pears, peeled, cut into wedges
* 1 1/2 cups (375ml) red wine
* 1/2 cup (100g) caster sugar
* 1 1/2 cups (225g) self-raising flour
* 1/2 cup (75g) plain flour
* 1 cup (200g) caster sugar, extra
* 3/4 cup (140g) polenta (cornmeal)
* 125g butter, melted
* 2 eggs
* 1 tsp baking powder
* 1 cup (250g) fresh ricotta
* 1 tbs finely grated orange rind
* 1/2 cup (125ml) orange juice
* Double cream, to serve
Method
1.
Place pears, red wine and sugar in a large saucepan over medium
heat. Cut a piece of greaseproof paper into a disc to fit the top of the
saucepan. Bring pear mixture to a simmer. Reduce heat to low and cook,
covered with greaseproof paper, for 30 minutes or until tender. Remove
from heat and set aside to cool completely.
2.
Preheat oven to 160°C. Grease and line the base and side of a 22cm
round (base measurement) cake pan with baking paper. Place flours, extra
sugar, polenta, butter, eggs, baking powder, ricotta, orange rind and
juice in a large bowl. Use an electric mixer to beat until well combined.
3.
Use a slotted spoon to transfer pears to the base of prepared cake
pan. Pour over cake mixture and smooth the surface. Bake in preheated oven
for 1 hour or until a skewer inserted in the centre comes out clean.
Remove from oven and set aside in the pan to cool completely.
4.
Meanwhile, place the pear syrup over high heat and bring to the
boil. Cook, stirring occasionally, for 5 minutes or until syrup thickens.
Remove from heat and set aside to cool.
5.
Turn the cake onto a clean surface. Cut into wedges. Drizzle with
syrup and serve with double cream, if desired.
