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How to make it

  • Grease and line a 24cm cake tin or similar. Preheat oven to 180degC
  • Place pear pieces in a baking dish with brown sugar and bake 10-15 mins til soft
  • Whisk eggs with caster sugar til thick and pale
  • Process almonds to a fine-ish powder in a blender
  • Fold these and the breadcrumbs into the egg mixture and pour into prepared cake tin.
  • Dot pear pieces evenly over the mix- don't use all the syrup but occasionally let a bit join the pears
  • Bake for about 35-45 mins or until it passes the skewer test.
  • Cool and serve with cardamom custard
  • Matthew Evans' custard uses 10 eggs, which I just can't bring myself to do. I suggest you make your regualr custard, or buy a tetrapak of custard. As you heat it, add 4-5 cardamom pods-lightly crushed, or 1-2 tspn seeds. Heat slowly and serve over a cool cake.

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