Pear Cake
Marie Skogström- 1 cake, about 6 slices
- 40 min
- 1 hour 40 minutes
A cake that stays moist for several days. This recipe makes one large cake. If you’d like, you can halve the recipe, which will then yield about 6 slices. Delicious served with lightly whipped cream, quark, or a little crème fraîche.
The recipe comes from when Marie worked as a pastry chef at a restaurant in London. The restaurant, Quaglino’s, was then—and still is today—an incredibly popular spot.
3.15/5
407 VotesHere's how:
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1
Peel the pears, core them, and cut them into wedges.
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2
Melt the sugar in a pan until it turns golden brown, then sauté/caramelize the pears in the sugar for a couple of minutes. Let cool.
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3
Dissolve the yeast in a little water and let it sit for about 15 minutes.
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4
Beat the sugar and butter until light and fluffy.
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5
Add the eggs one at a time, whisking constantly, until the batter is well blended.
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6
Stir the yeast into the batter.
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7
Mix the flour with the baking powder, then sift it into the batter.
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8
Place the pears on the bottom or on top.
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9
Top it off with this delicious batter.
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10
Bake at 150 °C for 45–60 minutes. Check the cake toward the end!
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11
Dust with powdered sugar and top with a little grated pear. Serve with lightly whipped cream, quark, or crème fraîche.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 300 g (about 3.2 dl) granulated sugar
- 300 g butter
- 200 g (about 4) eggs, at room temperature
- 5 g (about 1 tsp) baking powder
- 300 g (about 5 dl) flour
- 6 g (about 2 teaspoons) cardamom, crushed or ground
- a little water
Caramelized Pears:
- 4–5 small pears
- 100 g (about 1 dl) granulated sugar
Garnish
- powdered sugar
- pear, grated
- Kesella, crème fraîche, or lightly whipped cream, for serving
The recipe comes from
kronjast.se
