Pear Cake
I got this recipe off Nigella’s website. I tried it out and the cake turned out beautiful ! I decided to share this treasure on the blog. I used two pears although the recipe says you can use up to six pears. I also added a dash of cinnamon powder even though the receipe did not call for it. The cake goes really well with vanilla and/or caramel ice cream. I was really proud of my cake and my first attempt ! As expected, the cake tasted heavenly 🙂
INGREDIENTS
250 grams unsalted butter
300 ml sugar
4 eggs
300 grams flour
2 teaspoons baking powder
4 tablespoons milk (or cream)
2-6 pears, depending on size and personal taste
demerara sugar (for sprinkling on top)
1teaspoon cinnamon powder (optional)
METHOD
1. In an electric mixer, mix butter and sugar until fluffy. Add the eggs, one at the time, and stir well.
2. Sift the flour, cinnamon and baking powder together, mix some of it onto the batter, then add some of the milk, then some of the batter….etc. until all is blended. But mix as little as possible.
3. Smear half of the batter in a buttered spring form (“medium” sized, 23 cm or so). Peel and take out the core of the pears, cut in pieces, and spread out on the bottom. Cover with the rest of the batter, and add a new layer of pear pieces if you like. Just push them a little down into the batter.
4. Sprinkle with Demerara sugar.
5. Bake in oven, 180 C (350 F) for 30-45 minutes, depending on the amount of pears used. (Many pears – more moist – more time.) But check after 30 minutes to be sure.
my pride and joy
Ready when a cake tester comes out clean.
I learnt a trick that is to cover the cake with a layer of baking paper when it is in the oven to prevent the top from burning. In my case, I did that because the demerara sugar was going to burn on the top whilst the inside was still uncooked. Subsequently, I had to keep checking every 10 minutes or so, and it does eventually cook inside, believe me.
And voila! This is how the cake turned out ! 🙂
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