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|
1 1/4 cup sugar
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
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