To make the cake, we used part of a jar of baby pears soaked in Amaretto However, if I make it again I'll just soak some normal pear slices in Amaretto and use the leftover juice in the cake.
As a warning, I've only made this once and didn't really measure anything other than the basic sponge mix, so any measurements here are estimates and you should things to your taste - I like chocolatey things and lots of Amaretto (hence it not rising very well).
To make:
- Make a normal sponge mixture (you may like to double the quantity as my cake didn't rise very much) - 4oz self raising flour, sugar and margarine to 2 medium eggs - I always use the creaming method, but my Grandma does all-in-one - Just use what you prefer.
- Add 2 or 3 tbsp Amaretto and pear juice with the eggs (I used the juice from the jar of pears but you could use neat Amaretto). You can add more Amaretto to taste but it may make the cake more moist/soggy/less likely to rise.
- Add 1 or 2 tbsp cocoa powder (depending on how chocolatey you want the cake) with the flour.
- Grease a cake tin and place a circle of grease proof paper at the bottom. Arrange the pear slices on here before spooning on the sponge mixture
- Cook in an oven preheated to 180ºC, 350ºF, gas mark 4, for 20-30 minutes or until a skewer comes out clean
- Allow to cool then turn out carefully
Enjoy! x
