" Light, delicate, beautiful. Three words that best describe this cake"
My family love fruit based desserts, whether it be in a pie, a crumble or a cake, it doesn't matter, they just love it.
I looked in my fruit bowl and saw 5 small pears that needed to be eaten up before they get to the over ripe stage. So off I went flicking through my cookbooks and I found this recipe, so I gave it a go.
This cake turned out great, it smelt great, but most importantly it tastes great. The base is like a soft spongy texture. It is so light and has the most beautiful flavour. Topping it with the pears was just amazing. The whole dessert is just so nice, the vanilla comes through with every bite.
We had it with vanilla ice cream (as that is what I had at home), the recipe suggests serving it with custard, either way it is a lovely dessert.
Did I mention it is really easy to make, give this a go, you won't be disappointed.
I looked in my fruit bowl and saw 5 small pears that needed to be eaten up before they get to the over ripe stage. So off I went flicking through my cookbooks and I found this recipe, so I gave it a go.
This cake turned out great, it smelt great, but most importantly it tastes great. The base is like a soft spongy texture. It is so light and has the most beautiful flavour. Topping it with the pears was just amazing. The whole dessert is just so nice, the vanilla comes through with every bite.
We had it with vanilla ice cream (as that is what I had at home), the recipe suggests serving it with custard, either way it is a lovely dessert.
Did I mention it is really easy to make, give this a go, you won't be disappointed.
Recipe
Recipe adapted from Bill Granger's cookbook 'Bills Food'
Serves 6-8
80g unsalted butter
185g caster sugar
1 egg
1 teaspoon vanilla extract
Grated zest from 1 lemon
3/4 cup (185ml) thick cream
165g plain flour
2 teaspoons baking powder
A pinch salt
4 pears
20g unsalted butter, melted
1/4 cup (60g) raw sugar
Preheat your oven to 180C.
Line the base of a 24cm springform tin with baking paper. Grease the sides of the tin lightly with cooking spray.
Add the butter and sugar in a large mixing bowl, beat together until light and fluffy. Add the egg, lemon zest and vanilla extract, beat until well combined.
Add the cream and mix it until it is all nice and smooth.
Sift in the flour, salt and baking powder, using a spoon, mix it in until all the dry ingredients are mixed in well.
Pour the batter into your cake tin (it is a thickish batter), spread it out so it is nice and even, smooth out the surface.
Peel and core the pears. Cut the pears into 3mm thick slices and arrange over the batter in two concentric circles, with each slice slightly overlapping. Brush the pears with the melted butter and sprinkle over the raw sugar.
Bake for 50 minutes to 1 hour, until a skewer comes out clean and the pears are lightly browned.
Leave to cool 10 minutes in the tin, then remove the side from the cake tin, slide the cake (if you can) onto a cake plate. Cool slightly before slicing. Serve with ice cream or custard.
Serves 6-8
80g unsalted butter
185g caster sugar
1 egg
1 teaspoon vanilla extract
Grated zest from 1 lemon
3/4 cup (185ml) thick cream
165g plain flour
2 teaspoons baking powder
A pinch salt
4 pears
20g unsalted butter, melted
1/4 cup (60g) raw sugar
Preheat your oven to 180C.
Line the base of a 24cm springform tin with baking paper. Grease the sides of the tin lightly with cooking spray.
Add the butter and sugar in a large mixing bowl, beat together until light and fluffy. Add the egg, lemon zest and vanilla extract, beat until well combined.
Add the cream and mix it until it is all nice and smooth.
Sift in the flour, salt and baking powder, using a spoon, mix it in until all the dry ingredients are mixed in well.
Pour the batter into your cake tin (it is a thickish batter), spread it out so it is nice and even, smooth out the surface.
Peel and core the pears. Cut the pears into 3mm thick slices and arrange over the batter in two concentric circles, with each slice slightly overlapping. Brush the pears with the melted butter and sprinkle over the raw sugar.
Bake for 50 minutes to 1 hour, until a skewer comes out clean and the pears are lightly browned.
Leave to cool 10 minutes in the tin, then remove the side from the cake tin, slide the cake (if you can) onto a cake plate. Cool slightly before slicing. Serve with ice cream or custard.
Enjoy!
Find the recipe at www.whatscookingella.com/pear-and-vanilla-cake.html
Pin it: www.pinterest.com/pin/399413060677515880/
Pin it: www.pinterest.com/pin/399413060677515880/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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