Pear cake with walnuts

Ingredients

Directions

1. 1

   Grind half the walnuts in the universal chopper. Peel and halve the pears, remove the core. Mix lemon juice with some water, put pears in. Cream fat, 200 g sugar, vanillin sugar and salt. Add eggs one after the other and stir until creamy.

2. 2

   Mix flour and baking powder, add to the egg-fat mixture and stir in briefly. Finally fold in ground walnuts. Grease the fat pan of the oven (39 x 32 cm) and spread the dough evenly on top. Dab pear halves dry, cut them close together and cover the cake with them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Leave the finished cake to cool on the fat pan. Heat up the jam, pass through a sieve and coat the pear halves. Caramelise 4 tablespoons of sugar, add remaining nuts and roast briefly. Place on a baking tray lined with baking paper, spread thinly and allow to set.

3. 3

   Leave the finished cake to cool on the fat pan. Heat up the jam, pass through a sieve and coat the pear halves. Caramelise 4 tablespoons of sugar, add remaining nuts and roast briefly. Place on a baking tray lined with baking paper, spread thinly and allow to set. Remove caramel from the paper, chop roughly and sprinkle over the finished cake. Cut the cake into about 24 pieces and dust with icing sugar

4. 4

   1 hour waiting time