Thursday, June 30, 2011
Forelle Pear Cake
The other day he was doing something really naughty and his father raised his voice to let him know how mad is he. He turned around and told his father "Acha,turn down the volume". We always ask him to turn down the volume of the TV ,which he never watches, but always keeps switched on for his favorite cartoon as a back ground !
Stories apart, coming to today's recipe.You will agree with me on the fact that these Forelle Pears are an absolute beauty to look at.Also they are very sweet.These are best served as it is, since they are too good as they are. But I had some really ripe Forelle Pears with me and we couldn't finish all of it. So I searched the net for recipes that uses this kind of pears and came across this buttery cake recipe. I went through the reviews and everyone seems to agree on the taste. I tried it and am happy that I did.
The lemon zest and my favorite spice cardamom gives a great flavor to this cake.I loved it when I had a warm slice and the cake was best on the same day I baked.
Forelle pears/Any small size pears- 5
Orange Juice- 1 Tbsp
Lemon juice- 1 tsp
Granulated Sugar- 2 Tbsp
Pure Vanilla Extract- 1/2 tsp
All Purpose Flour- 1 1/4 Cup
Baking Powder- 1 tsp
Cardamom- 1/2 tsp
Salt- a pinch
Unsalted Butter- 6 Tbsp
Sugar- Little less than 1 cup
Zest of 2 lemons
Pure Vanilla Extract- 1 tsp
1.Slice the pears lengthwise into thin pieces.This is optional. You could core and slice lengthwise too.
2.Toss these slices with the juices,sugar and vanilla extract.Preheat the oven at 350 degree F and line a 9 inch Spring foam pan with parchment paper.
3.Whisk together the flour,baking powder,salt and cardamom powder.
4.In a mixing bowl beat together the butter and sugar until it is creamy.
5.Add eggs one at a time and mix well.
6.Add the zest and vanilla extract and mix again.
7.Add the dry mixture into the wet one in 2 additions, mixing each time to combine everything. Do not over mix.
8.Spread about half the batter evenly onto the bottom of the prepared pan.
9.Spread the 3/4th of the pear slices on top.
10.Spread the remaining batter on top. It might not be enough to cover completely, but once the cake starts baking up, it spreads out well.
11.Place the remaining slices on the top in a layer.You could arrange it in a pattern, which I didn't,but it looks ok :-)
12.Bake for about 50-60 minutes or until the top starts to brown and the skewer inserted comes out clean.
13.Cool in the pan for 10 minutes and then cool completely on a wire rack.
14.Serve warm or cold.
1.The original recipe uses cognac instead of orange juice for tossing the pears. I didn't do it since I have kids at home.
2. Also the recipe calls for Turbinado sugar for sprinkling on top. This will give a nice caramelization. Unfortunately I didn't have any at home so I did not use any.
3.The cake is best on the same day. Keep any leftovers in the fridge.
4.You could serve this with some Vanilla ice cream.
5.You could use Apples or Peaches instead of Pears in this recipe.
Recipe Adapted from :Here