180g unsalted butter, softened at room temperature
100g caster sugar
80g soft brown sugar
Seeds from 1/2 vanilla pod, or 1tsp vanilla essence
4 medium eggs, at room temperature
1 pear, cored and grated (I didn’t bother peeling it, but you can if you want to)
50g ground almonds
180g self-raising flour
1tsp baking powder
Icing sugar, to dust (optional)
1 Heat the oven to gas mark 4 (180ºC). Lightly grease a 20cm (8in) cake tin and line the base with baking paper.
2 Put the softened butter, caster and soft brown sugar, and vanilla seeds into a large mixing bowl, and beat with a handheld electric mixer until pale and creamy. Add the eggs, one by one, and beat until well combined and smooth.
3 Add the grated pear and ground almonds, and gently mix in with a wooden spoon.
4 Sift in the flour and baking powder, and fold it in, making sure everything is well combined.
5 Scrape the batter into the cake tin and bake for about 45-50 minutes. Cool in the tin for about 10 minutes, then turn it out onto a rack to cool completely. Dust a little icing sugar over the top before serving, if you like.
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