In preparation for a review on one of my favourite drinks and according to the Business Daily (the Age) one of australia’s fasting growing alcoholic beverages: Cider. Ed and i decided to embark on some market research of our own in the form of a taste test (full review to come). We went through all the commercial produced varieties (basically anything available from Dan Murphy’s. One which we had never seen before was Magners Irish Pear Cider. You have no idea the excitement that filled our eyes as we opened the pretty green bottle and tasted our first gulp of its….lifeless slightly lychee flavoured dissapointment. So considering only about two mouthfulls from the pint had been used. This is what we did with the rest.
Cha’s Pear Cider cake.
1 pint Magners Irish Pear cider
2 Pears cut into thin slices and dusted with sugar.
2 cups self raising flour
1 cup caster sugar
1 cup vegetable oil
1 flat tsp baking powder
dash of vanilla
Oven preheated to 180
1. Combine sugar, vanilla, eggs, oil and half the cider.
2. Slowly add flour and baking powder mixing continously until the batter becomes smoothe
3. Grease two shallow cake tins, dust the bases with a little caster sugar and spread half the pears in across the bottom.
4. Add 1/4 of the batter to each tin, and allow to settle. Then add the rest of the pears followed by the rest of the batter. Allow to settle
5. Bake for 30 minutes. Remove from the oven and allow to cool.
6.(optional) Bring a small pot to a high heat and add half a cup of caster sugar until a thick syrup is made. Slowly add the rest of the cider until reduced. Pour over the top of the cake to glaze.
Serve with whipped cream