Anjou pear cake

Name: Anjou pear cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 50 grams butter, melted, plus extra for the tin; 500 grams ripe buttery pears, peeled, cored and roughly chopped; 1 juice lemon; 1 Tbsp poire William liqueur (optional); 75 grams plain flour; 1 teaspoon baking powder; 75 grams caster sugar; 2 eggs, beaten; 2 Tbsps apricot jam, for the glaze; 1 serving crème fraîche, to serve

The recipe Anjou pear cake can be made in approximately 1 hour and 5 minutes. One portion of this dish contains approximately 4g of protein, 9g of fat, and a total of 253 calories. This recipe serves 6. This recipe covers 6% of your daily requirements of vitamins and minerals. It works well as a dessert. A mixture of apricot jam, poire william liqueur, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Line a 20cm loose-bottomed cake tin with baking parchment and brush with butter.

Ingredients you will need

Butter

Equipment you will use

Cake Form

Put the prepared pears in a bowl with the lemon juice and Poire William, if using, to prevent them discolouring. Sieve the flour and baking powder into a bowl, adding a pinch of salt and the caster sugar. Next beat in the eggs and melted butter. Finally, fold in the pears with their juices.

Ingredients you will need

Baking Powder

Caster Sugar

Lemon Juice

Butter

All Purpose Flour

Pear

Egg

Salt

Equipment you will use

Sieve

Bowl

Pour the cake mixture into the tin.

Bake for about 50 mins or until a skewer comes out clean.

Equipment you will use

Oven

Skewers

Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.

Equipment you will use

Wire Rack

To make the glaze, melt the apricot jam with 1 tbsp water and pass through a sieve to remove any lumps.

Ingredients you will need

Apricot Jam

Glaze

Water

Equipment you will use

Sieve

Brush the cake with the glaze, dust with icing sugar and serve warm with crme frache.

Ingredients you will need

Powdered Sugar

Glaze

Equipment

Ingredients

Servings:

50grams

butter, melted, plus extra for the tin 500grams

ripe buttery pears, peeled, cored and roughly chopped 1

juice lemon 1Tbsp

poire William liqueur (optional)75grams

plain flour 1teaspoon

baking powder 75grams

caster sugar 2

eggs, beaten 2Tbsps

apricot jam, for the glaze 1serving

crème fraîche, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.