A simple, rustic pear and walnut loaf cake — tender, lightly sweet and studded with juicy pear and crunchy walnuts. Can be made with GF flour. Bakes in a 2lb (21x9cm) tin.
👩🍳 Method
1
Preheat oven to 180°C / Gas Mark 4. Grease and line a 2lb (21x9cm) loaf tin.
2
Sift the flour and baking powder into a large bowl. Stir in the caster sugar, walnuts and chopped pears until everything is coated in flour.
3
In a separate bowl, whisk together the milk, eggs and melted butter.
4
Pour the wet ingredients into the dry and mix until just combined — don't over-mix.
5
Pour into the prepared tin and bake for 45 minutes until a skewer comes out clean.
Note: quantities shown are for a 1½x scaled version, sized for a 2lb tin.
