The combination of pears, sticky syrup and lemon makes this a real winner. Drizzle with single cream for extra luxury.

Ingredients: (Serves 8)

• 3 eggs
• 175 g/6 oz butter, softened
• 175 g/6 oz caster sugar
• 175 g/6 oz cups self-raising flour
• 50 g/2 oz/½ cup ground almonds
• 1.5 ml/¼ teaspoon freshly grated nutmeg
• 50 g/2 oz/5 tablespoons candied lemon peel, finely chopped
• Grated rind of 1 lemon
• 30 ml/2 tablespoons lemon juice
• Poached pears, to serve

For the syrup:

• 175 g/6 oz caster sugar
• Juice of 3 lemons

Method:

Preheat the oven to 180°C/350°F/Gas 4. Grease and base-line a deep, round 20 cm/8 inch cake tin. Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until the mixture is light and fluffy.

Tip the mixture into the prepared tin, spread level and bake for 1 hour, or until golden and firm to the touch.

Meanwhile, make the syrup. Put the sugar, lemon juice and 75 ml/5 tablespoons water in a pan. Heat gently, stirring until the sugar has dissolved, then boil, without stirring, for 1-2 minutes.

Turn out the cake on to a plate with a rim. Prick the surface of the cake all over with a fork, then pour over the hot syrup. Leave to soak for about 30 minutes. Serve the cake warm with thin wedges of poached pears.