Pear & marsala crumble cake

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How to make Pear & marsala crumble cake

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 2:10
  • Total Time : 2:30

Ingredients

  • 100g unsalted butter, chopped softened
  • 165g (3/4 cup firmly packed) brown sugar
  • 2 eggs
  • 200g sour cream, plus extra, to serve
  • 200g (1 1/3 cups) self-raising flour
  • 100g ground almonds
  • 3/4 teaspoon bicarbonate of soda
  • 160ml (2/3 cup) marsala
  • 7 firm beurre bosc pears, peeled
  • 150g fresh raspberries or frozen raspberries

MARZIPAN CRUMBLE

  • 2 tablespoons self-raising flour
  • 75g ground almonds
  • 1/4 teaspoon ground cloves
  • 60g cold unsalted butter, chopped
  • 60g marzipan, chilled, chopped
  • 55g (1/4 cup) raw sugar
  • 55g (1/3 cup) blanched almonds, halved, lightly roasted

Method

  • Step 1 To make marzipan crumble, place all ingredients except blanched almonds in a bowl. Using your fingertips, rub in butter and marzipan until mixture forms small clumps. Stir in blanched almonds, then refrigerate until needed.
  • Step 2 Preheat oven to 170C. Grease a 26cm springform pan, then line the base with baking paper. Using an electric mixer, beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each addition is just combined. Beat in sour cream until just combined. Sift the flour with ground almonds, bicarbonate of soda and 1/2 teaspoon salt over batter; don’t stir yet. Add marsala, then stir until ingredients are just combined.
  • Step 3 Quarter pears, then, using a knife, cut out the core. Place pears upright around the edge of the pan to form a snug ring. (Use a couple of small glasses to hold the pears in place while you are positioning them; you may have a couple of pieces left over depending on their size.)
  • Step 4 Spoon half the batter into the centre of the pan, dot with half the raspberries, then spoon over the remaining batter. Level batter within pear ring; batter will spread between the pears when the cake is baked. Scatter over marzipan crumble, also scattering between pears. Bake for 30 minutes on the bottom shelf of the oven. Cover with a sheet of baking paper to prevent over-browning, then bake for a further 30 minutes. Scatter over remaining raspberries and bake for a further 10 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Step 5 Cool cake in pan for 2 hours. Serve warm or at room temperature with extra sour cream.

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