By Streamline (Serves 8-10)
Ingredients: • 5 juniper berries • 1tsp ground cinnamon • 5 cloves • 4 tbsp apricot jam • 3-4 pears peeled, cored & sliced • 150g unsalted butter • 150g caster sugar • 3 medium eggs • 100g self-raising flour • 100g ground almonds • 1 tsp baking powder
Method: Heat oven to 180c. Grease a tin and line with greaseproof paper. Heat the juniper, cinnamon and cloves with the jam then add the pear slices and cook for 5 mins until soft. Set aside to cool.
Whisk together the butter and sugar then the eggs one at a time. Fold in the almonds, flour and baking powder.
Pick the spices out of the pear juices and discard. Arrange in the bottom of the tin along with 2 tbsp of the juices. Pour over the cake batter and bake in the oven for 30-35 mins until cooked through.
Take out of the oven and cool for 15mins then turn out onto a serving plate and peel off the greaseproof paper. Reheat the remaining pear juices and drizzle over.
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