Tuesday, January 28, 2014
Fantastic pear cake
This cake has quickly become one of our favorites. I was introduced to it by Ruth, a food blogger from the UK who now lives in Sweden, and she has it from the ever-famous one-of-the-first food blogger Clotilde of Chocolate & Zucchini.
I've made it twice - once with the almonds and once without, and it's not much of a difference. I like almonds so I prefer them in, but if you're cooking for someone allergic, rest assured that the cake will turn out nicely anyway.
Clotilde's grandmother's pear cake
125 g butter
4 large pears
150 g sugar
60 g all-purpose flour
20 g ground almonds (optional)
1,5 tsp baking powder
Melt the butter and set aside. Butter a springform tin, about 24 centimeters. Peel and cut the pears into wedges, and arrange in the pan.
Beat the eggs and sugar until white and a little fluffy. Add the flour, almond and baking powder, and stir until combined. Add the butter. Pour this batter over the pears and bake at 180°C for about 40-45 minutes.
Let the cake cool a little. Invert onto a plate, and add any pieces of fruit that's stuck to the pan back onto the cake. Invert again, on a serving plate. The fruit should be on the bottom
Serve with lightly whipped cream, ideally with a dusting of ground cardamom. Oh, delicious!
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Made the pear cake last night and it is so yummy. I used about 3/4 almond flour and 1/4 regular flour instead of flour and almonds and that worked out very nicely.
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