Packham Pears were developed here in Australia by Charles Packham in 1896. They are the result of crossing Williams with Bell Pears to produce a largish, bumpy, green-skinned pear. As they ripen the skin will yellow slightly while the flesh remains a pleasant white. They are a lovely pear to eat - juicy and sweet.
For this cake, I've cut the pears in large pieces - I just think it makes the final product a little more interesting especially when you take a bite and are rewarded with that sweet juicy hit of pear. To contrast with a bit of crunch, walnuts provide a perfect foil.
3 pears, peeled and roughly chopped
80 grams walnuts, roughly chopped
250 grams plain flour
2 teaspoons baking powder
180 grams caster sugar
125 grams melted butter, cooled
2 eggs, lightly beaten
Sift the flour, baking powder and caster sugar together and place into a bowl. Add the walnuts and pears and toss them through the dry ingredients.
Place the eggs and milk into a small bowl and whisk lightly - add this to the dry ingredients along with the butter and stir thoroughly until well amalgamated.
Pour into a lined spring-form tin (22cm/9inch) and bake in a preheated 180°C/350°F for about 45 minutes or until golden and cooked through.
Let it sit in the tin for a few minutes before turning it out onto a wire rack to cool.
Dust with icing sugar when ready to serve.
As we all should be eating more fruit, I think it will be easy to justify a second piece!