Notes about Recipes in this book

• Pear, blackberry and coconut cake

  • FJT on September 22, 2017

    Really tasty cake which went down well (and quickly!). It took longer to cook than stated (a full hour) and I probably should have left it in for another 5-10 minutes as the middle was still a bit mushy even though a skewer came out clean. Will make this again.

  • eliza on September 18, 2021

    Like FJT, I also enjoyed this cake. I used a large Pyrex bundt style pan, and it took about 47 minutes to bake, so I echo the concerns about it taking longer. I used 3 pears (Bosc) and so I expected it to take a while. A nice way to use blackberries which we grow at the allotment. I used a combination of coconut fat, butter, and avocado oil for the 100g of fat, since I ran out of the coconut. I think this cake could do with a tart or spicy note, so I might add some lemon zest or juice next time, or perhaps add a spice such as cardamom. As it is it's a nice cake that I would make again, however the River Cottage pear and almond cake is easier/faster, so it remains my favourite pear cake.