Two words - absolutely delicious!
- 2 packham pears, peeled, cut into wedges
- 375ml Tallis Dookie Hills Merlot
- 1 1/2 cups caster sugar
- 1 1/2 cups self-raising flour
- 1/2 cup plain flour
- 3/4 cup fine polenta (cornmeal)
- 125g butter, melted
- 2 free-range eggs
- 1 tsp baking powder
- 1 cup fresh ricotta
- 1 tbs finely grated orange rind
- 125ml orange juice
- Double cream, to serve
- Cut a piece of greaseproof paper into a disc to fit the top of a large saucepan. Place pears, red wine and ½ cup of caster sugar into the saucepan over a medium heat and bring to a simmer. Reduce heat to low, cover with greaseproof paper and cook for 30 minutes or until tender. Remove from the heat and set aside to cool completely.
- Preheat oven to 160°C. Grease and line the base and side of a 22cm round (base measurement) cake pan with baking paper. Place flours, remaining sugar, polenta, butter, eggs, baking powder, ricotta, orange rind and juice in a large bowl. Use an electric mixer to beat until well combined.
- Use a slotted spoon to transfer pears to the base of prepared cake pan. Pour over cake mixture and smooth the surface. Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside in the pan to cool completely.
- Meanwhile, place the pear syrup over high heat and bring to the boil. Cook, stirring occasionally, for 5 minutes or until syrup thickens. Remove from heat and set aside to cool.
- Turn the cake onto a clean surface. Cut into wedges. Drizzle with syrup and serve with double cream, if desired.