Pear streusel cake recipe

• doses: 12 servings

Ingredientes

250g self-raising flour

75g caster sugar

150g unsalted butter, chilled, chopped

1 large egg, at room temperature

5 (850g total) fifirm, ripe beurre bosc pears, peeled, cored, each cut into 6 wedges

Creme fraiche, to serve

150g plain flour

100g brown sugar

100g unsalted butter, chilled, chopped

Instruções

Step 1

Place the flour, sugar, butter and a pinch of fine salt in a food processor and whiz until mixture forms loose clumps. Add the egg and pulse until dough just comes together. Turn dough onto a board and divide into one-third and two-third portions. Form both portions into balls and cover with plastic wrap. Chill for 25 minutes.

Step 2

Preheat oven to 200°C/180°C fan-forced. Grease a 24cm springform cake pan.

Step 3

On a lightly floured benchtop, roll the larger ball out to a 24cm circle. Line base of prepared pan with the pastry circle. Press remaining smaller dough portion around side of pan so it comes 4-5cm up the sides (the pastry is very forgiving; if it breaks, just press it back together). Arrange pear wedges, cut-side down, in a circular pattern around base of pan.

Step 4

To make the streusel topping, place the flour, sugar, butter and 1/2 tsp fine salt in a large bowl. Using your fingers, rub together until chunky crumbs. Sprinkle over pears and bake for 40 minutes or until golden brown on top. Cool cake in pan until warm or room temperature. Serve with creme fraiche.