Pear cake with coconut

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 4
COOK TIME
290 mins
TOTAL TIME
290 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and flour
  • 1 kg ripe pears
  • 7-10 Tbsp grated peel + 4 tablespoons juice of 1 organic lemon
  • 1 (20 g) walnut-sized piece of fresh ginger
  • 30 g + 50 g soft butter
  • 1 Vanilla pod
  • 150 g + 2 tablespoons brown sugar
  • 7-10 Tbsp Salt
  • 2 Eggs (Gr. L)
  • 125 g ground almonds (without skin)
  • 125 g Coconut flake
  • 4 TABLESPOONS brown rum
  • 100 g Flour
  • 2 slightly heaped Tsp baking powder
  • 250 g Whipped cream
  • 1 package Bourbon vanilla sugar

Directions

  1. 1

    Grease a springform pan (26 cm Ø) and dust with flour. Peel, quarter, core and cut pears into thin slices. Weigh 250 g pears. Sprinkle the rest of the pears with 1 tbsp lemon juice and chill.

  2. 2

    Peel and finely grate the ginger. Heat 30 g butter. Add weighed pears and 3 tablespoons lemon juice. Steam covered pears for about 8 minutes until they are soft. Then puree them with a hand blender. Stir in ginger and let it cool down.

  3. 3

    Chill the pear puree for about 1 hour.

  4. 4

    Cut the vanilla pod lengthwise and scrape out the pulp. Mix 50 g butter, 150 g sugar, 1 pinch of salt, vanilla pulp and half lemon zest with the whisk of the hand mixer. Stir in the eggs one after the other.

  5. 5

    Continue beating the mixture for approx. 3 minutes until it is light creamy. Stir in almonds, grated coconut, 2 tbsp. rum and pear puree. Mix 100 g flour and baking powder, sieve on top and stir in briefly.

  6. 6

    Spread the dough into the mould. Spread the pear wedges close together. Mix 2 tbsp. sugar and the remaining lemon peel and sprinkle on the pears. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 50 minutes.

  7. 7

    Let it cool down in the mould.

Nutrition Facts

KCAL
300 kcal
CARBS
24 g
FATS
19 g
PROTEINS
4 g

Categories & Tags

Miscellaneous