Life Style: 300 grams caster sugar
2 teaspoons vanilla extract
4 star anise
610g pack conference pears, peeled, cored and quartered lengthwise
220g baking spread, plus extra for greasing
3 large eggs
200 grams self-rising flour, sifted
30 grams flaked almonds, toasted
1 teaspoon icing sugar
Double cream, whipped, for serving (optional)
Add 100g sugar, vanilla extract and star anise to a large saucepan with 500ml water and heat gently to dissolve the sugar.
Add the pears and simmer for 20 minutes, covered, until they soften but hold their shape.
Meanwhile, preheat the oven to Gas 4, 180°C, fan 160°C and grease the base and sides of a deep 20 cm round cake tin.
Use a slotted spoon to transfer the pears to a plate. Increase the heat to high and simmer the poaching liquid, uncovered, for 8-10 minutes until it turns into a thick, golden syrup. Add 20g baking spread, stir until melted, then return the pears to the pan and coat in caramel. Put the pears and caramel into the cake tin, packing them tightly. To make the sponge, cream together the remaining 200g baking spread and 200g sugar until pale and fluffy. Add the eggs one at a time, then mix in the flour until no white streaks remain. Pour over pears, and level the top. Bake for 45-50 minutes, until risen and golden, and a skewer inserted into the center comes out clean. Let cool for 5 minutes. This cake can be stored in an airtight container for up to 3 days.
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