INGREDIENTS

INSTRUCTIONS

Line a circular flan or cake tin 23cm in diameter with non-stick baking
paper. Sprinkle soft brown sugar over the baking paper.
In a bowl, cream together butter and caster sugar to create a smooth,
creamy mixture, making sure all the sugar is dissolved. You could do this
with a fork, electric beater or a food processor.
Lightly beat the eggs and add them to the creamed mixture. Add the almond
meal and flour and mix well.
Cut the pears vertically, leaving the skin on and the stalk. Place the
pieces decoratively in the flan dish or cake tin, flat sides down. Fill the
gaps with the blanched almonds.
Pour the cake mixture over the pears and almonds and press down.
Bake in preheated oven at 190c for 45 minutes or until the filling feels
firm at the centre. Allow to cool.
Ease the flan away from the edge of the flan dish with a knife. Place a
large serving plate on top and turn it over. All being well, the flan will
be released onto the plate without breaking.
Degree of Difficulty: Low to medium.
Preparation Time: About 20 minutes.
Leftover Potential: Keeps for two or three days in an airtight container in
the refrigerator.
Converted by MC_Buster.
Per serving: 2219 Calories (kcal); 169g Total Fat; (65% calories from fat);
77g Protein; 123g Carbohydrate; 702mg Cholesterol; 1362mg Sodium Food
Exchanges: 3 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 5 Fruit; 27
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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