Sticky toffee poached pear cake recipe | delicious. magazine

Name: Sticky toffee poached pear cake recipe | delicious. magazine
Ingredients: For the poached pears; 700ml perry (pear cider); 200ml ruby port; 4 tbsp light muscovado sugar; 1 cinnamon stick; 1 star anise; 3 cloves; Pared peel from ¼ lemon; 3 firm pears; For the caramel; 80g butter; 160g light muscovado sugar; For the sponge; 220ml natural yogurt (not low-fat); 200g unsalted butter; 200g light muscovado sugar; 200g black treacle; 2 large free-range eggs, lightly beaten; 200g plain flour; 1 tsp bicarbonate soda; You’ll also need…; 20cm diameter cake tin, base lined with non-stick baking paper, greased with butter

www.deliciousmagazine.co.uk

Sometime upside down is the right way up. Combine two of the greatest desserts – sticky toffee pudding and poached pears – into a showstopper cake.

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Ingredients

For the poached pears
700ml perry (pear cider)
200ml ruby port
4 tbsp light muscovado sugar
1 cinnamon stick
1 star anise
3 cloves
Pared peel from ¼ lemon
3 firm pears
For the caramel
80g butter
160g light muscovado sugar
For the sponge
220ml natural yogurt (not low-fat)
200g unsalted butter
200g light muscovado sugar
200g black treacle
2 large free-range eggs, lightly beaten
200g plain flour
1 tsp bicarbonate soda
You’ll also need…
20cm diameter cake tin, base lined with non-stick baking paper, greased with butter