• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

Rice flour and Mascarpone cheese make this cake, soft and fragrant.

Difficulty: Easy
Serves 4-6
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

150g (5 oz) self raising flour
50g (2 oz) rice flour
1 egg
80g caster sugar
150g (5 oz) mascarpone cheese
Juice of ½ lemon
2 pears, peeled and diced
Almonds flaked for garnish

1. Marinate the pears with lemon juice.
2. Whisk the egg; add sugar and mascarpone until soft and creamy.
3. Stir in the flours. Mix well then add the pears with their juice.
4. Grease a 20cm (8 in) cake mould, pour into the mixture and sprinkle the top with almonds. Bake in preheated oven and cook for 35 minutes at 180C/350F/Gas4 or until the top is golden.
5. Remove from the oven and from the mould. Let cool before serving.