Thursday, September 22, 2011

Subtle and moist Italian cake with fresh pears

Minimum effort, maximum flavor. That's the secret ingredient for this lovely cake. It is a really easy and simple recipe to make, but it is sooooo yummmmmm.... Only use very ripe pears for this recipe. Mix all the ingredients with a whisk, don't use a food processor. It enhances the flavor and keeps the cake fluffy and moist.

italian pear cake

What do you need?

100 g soft butter (diced - room temperature)
200 g plain flour
15 g baking powder
200 g caster sugar
40 g pine nuts
zest of 1 lemon
3 whole eggs
125 ml milk
1 tbsp vanilla-extract
2 pears peeled, cut into 4 or 8 wedges*

italian pear cake piece

Pre-heat the oven at 180° (350° F). Grease a cake pan (25 cm/10 inches) and line the pan with parchment paper as shown on photo above.

Mix all the dry ingredients in a bowl. Beat the eggs with the milk, and vanilla extract and add to the dry ingredients. Whisk in the butter, don't worry if the batter is still lumpy. Pour the batter in the cake pan and add the pear wedges.

Bake for 35 minutes. And that's it!


italian pear cake

*You can also add 40 g of sultana's and/or 50 g of dark chopped chocolate.

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