Glazed pear cake

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
2.8 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 1.5 kg Pears
  • 7-10 Tbsp Juice of 1 lemon
  • 250 g soft butter/margarine
  • 100 g + 1-2 Tbsp Zucker
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 1 Bottle Rum Flavour
  • 5 eggs , 500 g flour (Gr. M)
  • 1 package Baking Powder
  • 6-8 TABLESPOONS Milk
  • 7-10 Tbsp Grease
  • 2-3 TABLESPOONS Pistachio kernels
  • 3 TABLESPOONS Apricot Jam
  • 1 TABLESPOON Icing sugar

Directions

  1. 1

    Peel, wash, halve and core the pears. Carve or cut the pear halves several times on the curved side and sprinkle with lemon juice

  2. 2

    Cream fat, 100 g sugar, vanillin sugar, salt and flavour. Stir in eggs one at a time. Mix flour and baking powder. Alternately stir into the dough with the milk. Spread on a greased fat pan (approx. 32 x 39 cm)

  3. 3

    Spread the pears on the dough with the convex side up and sprinkle with 1-2 tbsp. sugar. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes

  4. 4

    Press the pistachios onto the pears, possibly as a flower and stem attachment. Bake the cake at the same temperature for another 10 minutes. Let them cool down

  5. 5

    Heat the jam, pass it through a sieve and brush the pears with it. Dust the cake with icing sugar

Nutrition Facts

KCAL
280 kcal
CARBS
35 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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