Recipe Normandy pear cake : Practical and Delicious

Recipe Normandy pear cake : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Normandy pear cake. You are currently reading Recipe Normandy pear cake : Practical and Delicious. This recipe is the creation of the chef Louise Pickford. Recipe Normandy pear cake requires 20m, cook 1h and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Cooks in Normandy, in northern France, love using dairy products in their cuisine, so make sure you top each slice of cake with a generous dollop of cream.

Ingredients:

14 Ingredients

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  Melted butter, to grease
  
  
  


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  155g (3/4 cup) caster sugar
  
  
  


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  150g butter, at room temperature
  
  
  


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  2 eggs
  
  
  


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  225g (1 1/2 cups) plain flour
  
  
  


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  3 tsp baking powder
  
  
  


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  125g (1/2 cup) sour cream
  
  
  


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  500g pears, peeled, cored, coarsely chopped
  
  
  


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  55g (1/2 cup) walnut halves, chopped
  
  
  


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  65g (1/3 cup) sultanas
  
  
  


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  1 tsp mixed spice
  
  
  


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  60ml (1/3 cup) brandy
  
  
  


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  2 tbsp honey
  
  
  


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  Double cream, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 170C. Brush a round 23cm (base measurement) springform cake pan with melted butter to lightly grease. Line the base with non-stick baking paper.
  
  
  


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  Step 2
  
  
  
  
  Use an electric beater to beat the sugar and butter in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Sift the flour and baking powder over the egg mixture and fold until just combined. Fold in the sour cream.
  
  
  


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  Step 3
  
  
  
  
  Add the pear, walnut, sultanas and mixed spice to the cake mixture and stir until well combined. Spoon the mixture into the prepared pan and smooth the surface. Use the spoon to make a small indent in the centre. Bake in oven for 50 minutes-1 hour or until a skewer inserted into the centre of the cake comes out clean.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, place the brandy and honey in a small saucepan over low heat. Cook, stirring, for 2 minutes or until the honey melts and the mixture is well combined.
  
  
  


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  Step 5
  
  
  
  
  Use a skewer to pierce holes all over the surface of the cake. Pour the brandy mixture over the hot cake. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
  
  
  


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  Step 6
  
  
  
  
  Cut the cake into wedges and divide among serving plates. Serve with cream.
  
  
  

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