Chestnut pear cake with caramel sauce | Women's Weekly Food

Ingredients

• Chestnut pear cake
• 3 eggs
• 1 cup (250ml) vegetable oil
• 1 1/2 cup (330g) caster sugar
• 1 teaspoon vanilla extract
• 2 cups (300g) chestnut flour (see michele’s tip)
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 2 (500g) ripe pears, peeled, cored, chopped
• Caramel sauce
• 1/2 cup (110g) firmly packed brown sugar
• 1/2 cup (125ml) cream
• 50 grams butter, chopped