Wednesday, July 29, 2015

Pear cake Anjou - Päronkaka Anjou

Päronkaka Anjou

Put fresh pears, boiled in a sugar syrup, on a soft cake layer and suddenly you have a delicious, juicy cake that could also be served as a dessert.

1 cake, 8 to 10 pieces

1 ¾ oz soft butter or margarine
good 1/3 cup sugar
1 egg
grated zest from ½ lemon
2/3 cup flour
½ tsp baking powder
4 tbsps milk
2 pears, preferably Anjou
good 1/3 cup water
2 tbsps sugar
grated zest from ½ lemon
1 tsp Maizena or cornflour
1 to 3 tsps fresh lemon juice
ground cinnamon

You can substitute the pears with 2 sliced oranges
or 3 to 4 plums. Make sure to adjust the cooking time
depending on which fruit you use for the cake.

Stir fat and sugar until fluffy and blend in egg and lemon zest. Mix flour and baking powder and stir it into the batter. Add milk and pour in a greased, breaded, round baking pan, 6 cups. Bake in the middle of the oven at 175 to 200C/gasmark 4 to 6 for about 25 minutes or until done. Unmould and allow to cool on a rack.

Peel, core and slice the pears. Bring water and 2 tbsps sugar to a boil and let the sliced pears boil until tender, 5 to 10 minutes. Take them up and drain them. Blend in lemon zest and Maizena, stirred with some cold water, and boil for a couple of minutes. Flavour the syrup to taste with lemon juice.

Put the sliced fruit on the cake, pour the liquid over it and sprinkle with cinnamon. Serve lukewarm or cold.




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