How to make wonderfully moist and fluffy pear cake. Easy to follow recipe for great tasting and cool-looking pear cake.
- 3 to 5 fresh pears
- 2 flat teaspoons of baking powder
- 2.5 cups of water
- a splash of lemon juice
- 1 cup of sugar
- 2 teaspoons of sugar
- half cup of cream 18% or natural yogurt or cream substitute
- 2 eggs
- half a glass of milk (125 ml)
- 350 g of flour
- a splash of oil or 1 tablespoon of butter for greasing
-up to 2 tablespoons of semolina
-up to 2 tablespoons of powdered or vanilla sugar (optional)
Wash and peel pears. Leave stems on.
Boil water with 2 teaspoons of sugar, add the pears, and cook them for around 20 minutes or until they're soft.
Remove pears from the syrup, drain them well, and wait until they cool down, then cut them in half (leave stems on some of the halves). Leave syrup for later.
In a medium-sized bowl mix flour and baking powder. In a separate bowl, beat eggs with sugar, milk, and cream/substitute cream (or yogurt).
Combine dry and wet ingredients, add a splash of lemon juice, and half of the leftover pear syrup. Mix it all well using a spoon or a hand mixer.
Grease a medium-sized baking tray and sprinkle it with some semolina.
Pour the mixture into a baking tray and carefully add pear halves. Arrange them in a way to make sure the stems are visible.
Preheat oven to 180°C (356°F, gas mark 4) and bake your cake on the middle shelf for about an hour.
Gently pierce the middle of the cake with a toothpick or bamboo skewer. The skewer should come off clean if your cake is thoroughly baked.
Leave the cake too cool.
You can sprinkle it with powdered or vanilla sugar and serve.