- Heat the oven to 180C/ 160C fan/ gas 4. Grease the bottom of a 9 inch spring form tin and line with greaseproof paper. Heat the juniper, cinnamon and cloves with the apricot jam in a pan then add the pear slices and cook gently for 5 minutes until they are soft. Set aside to cool.
- Whisk together the butter and sugar till light and fluffy, then whisk in the eggs one at a time. Use a large metal spoon to fold in the almonds, flour and baking powder.
- Pick the spices out of the pear juices and discard. Arrange the pear slices in the bottom of the tin along with just 2 tablespoons of the juices. Pour over the cake batter and bake in the oven for 30-35 minutes until cooked through and the cake springs back when you touch the top.
- Take out of the oven and cool for 15 minutes then turn out onto a serving plate and peel off the greaseproof paper. Reheat the remaining pear juices and drizzle over. Serve warm or cold with a dollop of crème fraîche.
Recipe from: www.streamlinefoods.co.uk
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Cook the pears gently so they don't break up and adjust the cooking time depending on their ripeness.
5 juniper berries, bruised with the back of a knife 1 tsp ground cinnamon 5 cloves 4 tbsp Streamline apricot jam 3-4 pears depending on their size, peeled cored & sliced (we used Blush pears) 150g unsalted butter 150g caster sugar 3 medium eggs 100g self-raising flour 100g ground almonds 1 tsp baking powder crème fraîche to serve
Time: 10 mins Serves: 8-10 Nutrition: 319 Cal, 20.1g Fat, 0.4g Sat fat