Thursday, 2 November 2017

Pear Cake

An exclusive from Niloufer's Kitchen.

Pear Cake

Celebrating the blogs 4th anniversary today, the "Test Kitchen" got busy mentoring and teaching this morning.
Here 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

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
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 incoporated. Do not over beat. 

Cake #1 
Spoon half of the mixture into one pan and top it with 2 pears that are sliced and bake.


You can poach the pears if you desire. 
To poach: bring a cup of red wine to a boil. Reduce heat and immerse the pear halves for 3 minutes, turning them over until it turns a pretty pink. Remove, cool and slice for 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 ozs of chopped dark chocolate. Spoon into the prepared second pan and bake

Bake both at the same time for 35 minutes on 325 degrees.


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

My cookbook The Art of Parsi Cooking; reviving an ancient cuisine 
is available now.

Photo courtesy Niloufer Mavalvala