Last week, I had been planning to bake Poppy‘s delicious chai pear cake a second time but didn’t get around to it. Finally, my mother rescued the pears and went ahead and baked me her lovely version of a pear citrus cake. So, today’s recipe is part of the fruit cake series.
- Pear – 1
- Banana – 1
- Orange – 1
- Lime – 1 + 1 tsp (for icing)
- Sugar – ¼ cup
- Oats – ¼ cup
- All-purpose flour – 1 cup
- Margarine – ¼ cup + ½ tbsp (for icing)
- Cloves – 2-3
- Banana essence – few drops
- Vanilla essence – few drops
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Icing sugar – 2 or 3 tbsp (for icing)
- Chop up the pear and banana. Blend the pear and banana together with the cloves.
- Cream the sugar and margarine in a bowl. Whisk in the vanilla essence, banana essence, juice of one orange and lime and the blended pear and banana. Mix well.
- Add ¼ cup of water to the bowl and stir.
- Sift together the flour, baking powder and baking soda.
- Alternatively add the oats and flour mix to the bowl of wet ingredients, mixing it well so that there are no lumps.
- Transfer the cake batter to the baking tray and bake at 170⁰C/ 338⁰F the cake for about 45 mins to 1 hour.
- While the cake cools, make a simple icing by beating together ½ tbsp margarine with 2-3 tbsp icing sugar and 1 tsp lime juice. Spread the lime icing evenly over the cake.
- Slice and serve the pear banana citrus cake with a cup of coffee after a meal.
Recipe source: Raji Thillainathan.