Blueberry & Pear Cake

• 150 g self raising flour
• 2 teaspoons baking powder
• 75 g margarine
• 60 g ground almonds
• 2 eggs
• 1 orange, juice and zest of, grated
• 3 drops almond essence
• 2 pears, peeled, cored, and chopped
• blueberries
• 1 tablespoon demerara sugar

1. Preheat oven to 200u0b0C/400u0b0F/Gas 6.
2. Lightly grease a deep 20cm (*in) cake tin and line it with baking parchment.
3. Put the flour, baking powder, margarine, almonds, eggs, orange zest & juice and almond essence in a large bowl and beat them together thoroughly.
4. Fold the pears and blueberries into the mixture. Spoon it into the prepared cake tin and sprinkle with the demarara sugar. Bake for 45-60 minutes or until firm to the touch.
5. Cool the cake in the tin on a wire rack. Stored in an airtight container, it will keep for up to a week.

flour, baking powder, margarine, ground almonds, eggs, orange, blueberries, demerara sugar

Taken from www.food.com/recipe/blueberry-pear-cake-188163 (may not work)