Elmo and I were thrilled to catch the end of Masterchef this evening where we saw Stephanie Alexander as a judge! After our market runs, I often consult Stephanie (we're on a first name basis doncha know?) on how to store certain food, and of course, I always see what Stephanie says when I have too much of [insert item here] in our fridge.
In honour of the great lady herself, may I present this quick and easy Pear & Pecan cake.
Quick Pear & Pecan Cake
adapted from Quick Apple cake recipe
by Stephanie Alexander in The Cook's Companion2 cups peeled and chopped pears
handful of pecans, lightly toasted in the oven
140g unsalted butter
160g plain flour
1 teaspoon baking powder
120g caster sugar
Preheat oven to 200degC.
Use some of the butter to grease a 24cm ring tin or 22cm round cake tin.
Melt remaining butter and allow to cool.
Sift flour and baking powder. Beat eggs and sugar until thick and fluffy, and fold in flour mixture gently. Drizzle in melted butter, then fold it in. Fold in pecans, pear pieces and any juice.
Spoon into prepared tin and bake for 40 minutes until cake is golden brown and tests clean.
Serve warm or cold with cream.