What to do with a couple of over ripe pears? Put them in a loaf of course and add sour cherries for a tangy flavour. And almond extract goes really well with both these ingredients!
A couple of things to say about this loaf. First, it’s an all-in-one loaf, and made in the food processor too. So it’s super simple. Believe me, the all-in-one method produces great results!
Secondly, I have been very interested in the Queen of Baking Mary Berry’s advocacy of baking spread, rather than butter, in cakes. I’ve used baking spread in Mary’s Victoria Sponge recipe and it produced a lovely textured sponge. So I have used baking spread in this recipe. But by all means, use butter if you prefer, but make sure it’s super soft.
125g caster sugar
125g baking spread (I use Nuttelex here in Australia)
2 free range eggs at room temperature
125g self raising flour
1/2 teaspoon baking powder
1 teaspoon almond extract
2 very ripe pears, peeled, cored and cut into chunks
100g sour cherries
Preheat oven to 170 degrees C. Butter a 21cm x 10cm loaf tin, or similar size.
Put everything except the cherries into the bowl of a food processor. Whizz until everything is combined. Don’t overdo it or the mixture will be tough.
Stir in the sour cherries.
Spoon the mixture into the loaf tin and place in the preheated oven. Bake for 20-25 minutes until a skewer inserted into the loaf comes out clean.
Cool completely in the tin before turning out as the loaf is quite fragile while warm.
Serve sprinkled with a little caster sugar. A dollop of cream or yoghurt would be nice – I had some passionfruit curd on hand so I smothered the loaf with a few spoonfuls!