Matt Sinclair


2 – 4 people


  • 2 or 3 small ripe pears, peeled and cut into 1/8 (or quarters) segment
  • 3 eggs
  • 150g caster sugar
  • 150g self raising flour, sifted
  • 30g corn flour, sifted
  • 1tsp vanilla bean paste
  • 90g butter, melted
  • Handful of almonds (roughly chopped)
  • Icing sugar, for dusting



  • Pre heat the oven to 180℃. Line a 24cm cake tin with a removable base with baking paper.
  • Peel and core pears and cut into 1/8 segments and set aside. Beat the eggs and sugar until light and fluffy. Sift the SR flour and corn flour into the egg and sugar mixture, stir in gently until combined.
  • Add in the melted butter and vanilla to mixture and stir until smooth. Pour the batter into the prepared tin and arrange the pear segments in a circle so the tips of the segments are pointing towards the centre of the cake. Push the slices slightly so that they are at least partially covered by batter.
  • Bake for 40 minutes or until the top of the cake is golden in colour and a skewer comes out clean when inserted. Leave to cool then top with chopped almonds and dust with icing sugar before serving.

Our friends at Wine Selectors recommend pairing this dish with a Late Harvest PG or Botrytis Semillon

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