Welder’s tea break cake

A recipe I’ve been playing around with recently. This is a pear, almond, blueberry and orange cake. Despite concerns about the authenticity of the recipe name, I have decided to go with it as I made it for a tea break on a day we were doing a welding job on the farm, what else would you call it?


  • 130g butter at room temp
  • 130g caster sugar
  • 2 eggs, at room temp
  • 100g plain flour
  • 1 teaspoon baking powder
  • 30g ground almonds
  • 2 ripe pears
  • handful of blueberries
  • a few drops of almond essence
  • rind of 1 orange

Glacé icing

  • 125g icing sugar mixed with about 1 tablespoon orange juice (you may need more or less to get the right consistency)


Use a 21cm round tin/21-23cm square/or a bundt tin as I used (gives the nice ring shape) Cream the butter and sugar until pale and fluffy. Add in the almond essence and orange zest. Beat the eggs and gradually add to the mix, stirring after each addition. In a separate bowl sift the flour and baking powder together and then add in the ground almonds. Add the dry ingredients to the mix and fold in with a metal spoon. Peel and cube the pear and mix with the blueberries. I put these in the bottom of the tin, and then the cake on top so that when I turned it out the fruit was on top, but you could easily put the cake mix in first and then top with the fruit – then fruit would be at bottom when you turn it out – up to you! Bake in the oven at 190 degrees centigrade for 30-45mins. I always put the lowest time on my timer and check and add time in 5 min increments, I much prefer under done rather than over. Ready when golden brown and skewer comes out clean. Leave in tin for 10mins before removing to a wire cooking rack. Whilst cooling, mix together icing sugar and orange juice until smooth. Drizzle over cooled cake. Serve with yoghurt or cream (we had ours with yoghurt which was yummy).

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