Pear Cake (Torta contadina)

The story – Time

Ingredients:

 

  • 200 grams Plain white flour
  • 200 grams Sugar
  • 15 grams Baking powder
  • 3 Whole eggs
  • 1 teaspoon Vanilla powder
  • 125 milliliters Milk
  • 80 grams Sultanas
  • 50 grams Pine nuts
  • 100 grams Unsalted butter, At room temperature
  • 2 Fresh pears, Cored and peeled
  • Zest of 1 lemon

Directions:

1. Line a 25 cm cake tin with parchment paper and pre-heat your oven to 180℃.

2. Add the flour, baking soda, sugar, eggs, vanilla and lemon zest to a mixing bowl and whisk together. Add the milk and stir until the batter is smooth then fold in the sultanas and pine nuts.

3. Tear the butter into small pieces and add to the batter. Whisk until all the butter is incorporated. Don’t worry if small lumps of butter remains in the mixture. It helps the cake stay light and moist.

4. Cut the pears into eight pieces each. Pour the mixture into the prepared pan and arrange the pears slices on top.

5. Transfer the tin to the pre-heated oven and bake for 25 to 30 minutes or until a skewer comes out clean. The cake should be golden brown. Allow the cake to cool before serving.

6. Serve with your favourite ice cream or whipped cream.

Pear Cake
Pear Cake
Advertisements

2 Comments Add yours

  1. This looks like an absolutely lovely dessert! And the presentation is so simple and gorgeous! Thanks for posting.

Did your mouth water? Did you laugh or cry? Let me know!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s