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Ingredients

Adjust Servings:
For peas:
4-5 thick pear, equal sized
300 ml white wine
500 ml water
100 g sugar
1 cinnamon stick
4 pcs cardamom
1 pcs star anise
For dough:
200 g butter
100 g ground almond
100 g wheat flour
200 g sugar
4 eggs
1 package baking powder
Pinch of salt
Powdered sugar for garnish
Almond and Whole Pear Cake with Pear Sauce

Almond and Whole Pear Cake with Pear Sauce

Features:
  • Vegetarian
Cuisine:
  • 90
  • Serves 4
  • Medium

Ingredients

  • For peas:

  • 4-5 thick pear, equal sized

  • 300 ml white wine

  • 500 ml water

  • 100 g sugar

  • 1 cinnamon stick

  • 4 pcs cardamom

  • 1 pcs star anise

  • For dough:

  • 200 g butter

  • 100 g ground almond

  • 100 g wheat flour

  • 200 g sugar

  • 4 eggs

  • 1 package baking powder

  • Pinch of salt

  • Powdered sugar for garnish

Directions

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The perfect cake for cold evenings – soft, crumbly, rich and stunning in appearance because of whole pears in it. You cut off a slice, place in on a serving plate – and wow! –  the baked whole pear of the perfect form!

The great thing of this recipe is that pears are first boiled in syrup with white wine and spices. This is what makes them so soft, thick, flavorsome and sweet sour.

Pear liquid, or syrup, is later used for pear sauce, which compliments this cake, pancakes, crepes or ice cream.

I found this recipe for almond and whole pear cake in a culinary Italian magazine. At my first try I end up with a very delicious, flavorsome and handsome cake.

It’s high time I shared this recipe – pear season is on and no one would resist a tea with a piece of a tasty cake to warm up.

For a rectangular 30 cm long cake tin.

Enjoy your teatime!

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Steps

1
Done

Carefully peel the pears. Don’t stem or core them. Cut off the bottom so that pears can stand straight.

2
Done

Pour water in a pot. Add the wine and sugar. Bring to a boil. When all sugar has melted, add the spices and pears.

3
Done

Simmer the pears for 25 min. Check for doneness with a fork – the pears should be soft but tender. Save the liquid - it will be the basis of the pear sauce.

4
Done

Preheat the oven to 180 degrees Celsius.

5
Done

Whisk the butter with the sugar until fluffy. Add the eggs one at a time and beat well between each.

6
Done

In a separate bowl, mix together the flour, almond, salt and baking powder.

7
Done

Fold the dry ingredients little by little into the butter mixture with a spatula.

8
Done

Line a rectangular cake tin (30 cm long) with parchment paper. Grease with butter and flour. Pour the batter into the pan.

9
Done

Dip the pears into the batter so that they stand straight in the tin. Place them equally apart from each other.

10
Done

Bake at 180 for 50 min. If the pears’ stems and tops get brown too quickly, fold them with foil.

11
Done

Check for doneness with a toothpick or match – it should come out easily.

12
Done

Take the cake out of the oven. Let it chill and then carefully release.

13
Done

While the cake is baking, prepare the pear sauce. Strain the pear liquid through a fine sieve or cheese cloth. Bring to a boil and adjust to the desired consistency. Pour the sauce over the cake before serving.  Such sauce is also perfect for pancakes, crepes, and ice cream. Can be stored as preserves at room temperature in sterilized jars or bottles.

How to serve:

Serve with tea or coffee. Pour with pear sauce on top before serving.

How to keep:

Can be kept at room temperature for 1-2 days.

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Ricotta, Raspberry & Pistachio Cake
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Orangenpunsch – Orange Punch
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Ricotta, Raspberry & Pistachio Cake
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Orangenpunsch – Orange Punch

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