Pear Helene cake
very easy
75 mins
75 mins
Ingredients
- 3 Pears (about 200 g each)
- 100 ml Pear syrup
- 3 TABLESPOONS Orange liqueur
- 3 1/2 TSP. Cinnamon powder
- 300 g + 1 tablespoon of flour
- 200 g demerara sugar
- 50 g + 1 tablespoon cocoa powder
- 1 1/2 TSP. Baking Powder
- 1 TEASPOON Baking soda
- 2 Eggs (size M)
- 375 g Buttermilk
- 175 ml Sunflower oil
- 25 g white chocolate
- 7-10 Tbsp Fat and flour
Directions
- 1
Wash the pears, grate them dry and cut them in half. Remove the core with a melon cutter. Bring 500 ml water, pear syrup, liqueur and 1 teaspoon cinnamon to the boil in a wide saucepan. Place the pears in the hot stock with the cut surface facing downwards, cover and simmer at medium heat for 25-30 minutes.
- 2
Remove the pears carefully and let them cool down.
- 3
Put 300 g flour, sugar, 50 g cocoa, baking powder, 2 teaspoons cinnamon and baking soda into a mixing bowl and mix. Add eggs, buttermilk and oil to the flour mixture and mix with the whisk of the hand mixer.
- 4
Pour the dough into a greased, floured box form (approx. 11 x 30 cm; approx. 1.75 litres capacity).
- 5
Mix 1 tablespoon flour, 1/2 teaspoon cinnamon and 1 tablespoon cocoa in a bowl. Turn pear halves in it and press them almost completely into the dough. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
- 6
manufacturer) bake for about 1 hour. Take out and let cool on a cake rack.
- 7
Roughly chop the chocolate and melt over a warm water bath. Carefully remove the cake from the mould and place on a plate. Decorate with chocolate.
Nutrition Facts
300 kcal
37 g
14 g
5 g
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