The first time I baked this cake, the filling completely disappeared to the bottom. Before I made a small change in the recipe and a bit of custard powder added to the pears. That was even better. Instead of mixed spice I used spices: this is a long way around.
It's a light spicy cake that I think fits very well this time of year.
150 gram unsalted butter 270 grams sugar
2 eggs 225 gram flour 2 tsp baking powder
1 / 4 tsp salt
2 tsp mixed spice 60 ml pear
2-3 eg Doyenne du Comice pears (about 450 grams) 1 tbsp custard powder
55 grams chopped walnuts-
65 grams sultanas 2 tbsp honey
honey and creme fraiche when serving
Peel the pears, core and slice the flesh into small pieces: spoon the custard powder mixture.
Preheat oven to 170 ° C degrees. Line the bottom of a tin of 20 cm diameter with parchment paper. Butter and Flour ring. Sift the flour with the baking powder, spices and salt: set aside.
Mix the butter and sugar until fluffy and pale. Add the eggs 1 by 1, add another pass as the last completely absorbed in the batter. Add half the flour mixture. Mix the juice into the batter and add the rest of the flour mixture. Spoon the pears, walnuts and raisins into the batter. Spoon the batter into the springform pan and smooth the top. Bake the cake in the middle of the oven for 75 minutes until tender: pierce a skewer into the cake and pull it out again. If the toothpick is still clean, the cake is good.
Brush the honey over the cake. Let the cake cool for 10 minutes. Remove the ring and allow the cake to cool.
Serve with a spoonful of creme fraiche and a little honey.
Source: Taste
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