1. preheat oven to 180c/350f/gas 4. peel, core & quarter 2 of the pears. arrange with half of the raspberries in the base of a lined & greased 20cm/8in loose bottomed cake tin.
2. mix together 25g/1oz of the buttery spread & 25g/1oz of the caster sugar, spread over the fruit.
3. place remaining buttery spread, sugar, eggas, flour & baking powder in a bowl & beat for a few mins until light & fluffy. spoon into the tin & level. cook for 25-35mins until cake is golden & springs back when touches. cool a little.
4. carefully turn out onto a serving plate, & serve with the remaining fruit cut into slices.
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