Treat your guests to this mouth-watering dessert by Justine Schofield.


  • 200g caster sugar

  • 2 eggs

  • Zest ½ a lemon

  • 1 vanilla pod, seeds removed

  • 150ml milk

  • 110g butter

  • 150g almond meal

  • 5 tbs flour, sifted

  • 1 ½ tsp baking powder

  • 2 pears, roughly chopped

  • 100g fresh blueberry


  • 1.

    Pre heat oven to 180?C.

  • 2.

    Grease and line a rectangular slice tin with baking paper.

  • 3.

    In a large bowl, whisk the eggs, sugar, lemon zest and vanilla together until sugar has dissolved.

  • 4.

    Melt butter and add to milk. Mix into the egg mixture until well combined.

  • 5.

    Now add the dry ingredients into the wet ingredients and fold together with a wooden spoon until an even batter has formed.

  • 6.

    Add the blueberries and pears and combine.

  • 7.

    Cook for 40-45 minutes or until a skewer inserted comes out clean.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 310kj
  • Fat Total 17g
  • Saturated Fat 6g
  • Protein 5g
  • Carbohydrate 34g
  • Sugar 26g
  • Sodium 57mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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