Ingredients
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For peas:
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4-5 thick pear, equal sized
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300 ml white wine
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500 ml water
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100 g sugar
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1 cinnamon stick
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4 pcs cardamom
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1 pcs star anise
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For dough:
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200 g butter
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100 g ground almond
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100 g wheat flour
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200 g sugar
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4 eggs
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1 package baking powder
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Pinch of salt
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Powdered sugar for garnish
Directions
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!
Today's visits: 1.
Steps
1
Done
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Carefully peel the pears. Don’t stem or core them. Cut off the bottom so that pears can stand straight. |
2
Done
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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
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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
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Preheat the oven to 180 degrees Celsius. |
5
Done
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Whisk the butter with the sugar until fluffy. Add the eggs one at a time and beat well between each. |
6
Done
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In a separate bowl, mix together the flour, almond, salt and baking powder. |
7
Done
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Fold the dry ingredients little by little into the butter mixture with a spatula. |
8
Done
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Line a rectangular cake tin (30 cm long) with parchment paper. Grease with butter and flour. Pour the batter into the pan. |
9
Done
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Dip the pears into the batter so that they stand straight in the tin. Place them equally apart from each other. |
10
Done
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Bake at 180 for 50 min. If the pears’ stems and tops get brown too quickly, fold them with foil. |
11
Done
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Check for doneness with a toothpick or match – it should come out easily. |
12
Done
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Take the cake out of the oven. Let it chill and then carefully release. |
13
Done
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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. |