Thursday 2 November 2017

Pear Cake

Pear Cake

Celebrating the blog's 4th anniversary today, the "Test Kitchen" got busy mentoring and teaching this morning. This is a pear and chocolate cake that was much appreciated. We also made one without chocolate but included lots of poached pears in it. Brushed lightly with an apple jelly mixed with rum, it was delicious.

Pear and almond cake served with a saffron creme anglaise

It will make two round 8-inch pans, buttered and floured.

5 oz salted butter
1 1/4 cup sugar
4 eggs at room temperature
1 tsp vanilla

dry ingredients, sifted and mixed together in a bowl

1 1/2 tsp baking powder
a pinch of salt
1/3 cup sifted flour
1 cup grated almonds, blanched and peeled

3 ripe pears, peeled and sliced

Cream the butter and sugar until light and fluffy. Add the eggs one at a time. Add the vanilla essence. Now lower the speed or fold gently with your hand the dry ingredients until just incorporated. Do not overwork. 
Cake #1
Spoon half of the mixture into one pan and top it with 2 pears that have been sliced and baked.

You can poach the pears if you desire.
To poach, bring a cup of red wine to a boil. Reduce the heat and immerse the pear halves for 3 minutes, turning them over until they turn a pretty pink. Then remove, cool, and slice the cake. Once baked, while still warm, brush the cake with some apple jelly glaze or apricot glaze and a bit of rum to finish it off.

Cake # 2
Fold into the batter, 1 peeled diced pear and 2 oz chopped dark chocolate.
Then spoon into the prepared second pan and bake. Bake both at the same time for 35 minutes at 
175 C|325 F  degrees.

Shaving a bit of dark chocolate on the cake while still warm shows well.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

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