Pear and Marzipan Cake

Pear and Marzipan Cake



500ml (2 C) self-raising flour, sifted
150g butter, diced
125ml (½ C) Huletts Castor Sugar
Zest of 1 orange
2 x extra-large eggs, beaten
100ml milk
350g firm pears, halved, stoned and sliced
100g white marzipan, diced
60ml (¼ C) redcurrant or cranberry jelly


  1. Preheat the oven to 18O° C.
  2. Grease and base line a deep, loose-bottomed 18cm cake tin with baking paper.
  3. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs, turn into a large mixing bowl and stir in the sugar and orange zest.
  4. Beat the eggs and milk together and mix into the flour mixture. You should have a fairly stiff batter, if it seems too dry, add a little more milk.
  5. Place half the mixture in the prepared baking tin.
  6. Cover with half the pear slices. Sprinkle over the marzipan. Cover with the remaining cake mixture.
  7. Lay the remaining pear slices on top in an attractive circle.
  8. Bake for 75 minutes or until a skewer inserted in the centre comes out clean.
  9. Place the tin on a wire rack and leave to cool.
  10. Gently heat the redcurrant jelly in a small saucepan until melted and use to liberally brush the top of the cake.