500g 1lb2oz ripe pears peeled & cored roughly chopped(buttery type are best)
1 tbsp Poire William (Optional)
75g 2.5oz caster sugar
75g 2.5oz plain flour
1 heaped tsp baking powder
Pinch of salt
2 beaten eggs
2 tbsp apricot jam
icing suger for dusting
creme fraiche to serve
Heat oven to 180 gas 4. Line 20cm loose bottom tin line and brush with butter.
Put pears in a bowl with lemon and Poire if using.
Sieve flour +baking powder with a pinch of salt
and caster sugar. Next beat in eggs and melted butter, fold in pears with juices. Pour cake mix into tin. Bake for 50 mins or until skewer comes out clean, cool remove from tin. For glaze
melt apricot jam with 1tbsp water pass through sieve to remove lumps. Brush cake dust with icing sugar serve cold or warm with creme fraiche.