Custard is always a winner in my books, and paired with baked fruit it's basically a dream come through. This cake comes together in minutes, with a limited number of required ingredients. It can also very easily be made gluten free by simply switching out the flour to a gluten free alternative, as it's not a cake that relies on the binding of gluten at all (in fact, the amount of flour needed is negligible). The fruit could also very easily be switched out to fresh pears, or any alternative fruit of your choosing.
Ingredients
1 can pears (230gr, drained)
60gr melted butter
3 large eggs
3/4 cup milk
80gr granulated sugar
40gr plain flour
1tsp vanilla paste (or 2 tsp vanilla essence)
Method
1. Preheat the oven to 180 degrees celsius.
2. Drain the canned pears and slice up into thin slices. Line the bottom of your pie dish with the pears and set aside.
3. In a large bowl, add the melted butter, eggs, milk, sugar, flour, and vanilla. Using a hand held blender, blend until smooth.
4. Pour the batter on top of the pears. Set in the oven for 35-45 minutes, or until the custard is set. Serve warm with a side of cream or icecream.
Recreating this recipe? Tag me on instagram @juliawgr!
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