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PEAR CAKE by Nikki Legon

PEAR CAKE by Nikki Legon

A short while ago my friend Tim arrived clutching two bags, one filled with pears and the other with quince, so I decided to add quince jam (see next page) and a pear cake to this month’s recipes. This is a lovely, moist cake that works for afternoon tea as well as a dessert...

 

 

 

 

Melted butter to grease the cake tinshutterstock 47676277

150g butter, at room temperature

270g caster sugar

2 eggs

225g plain flour

2 tsp baking powder

60ml pear juice (grate a pear and squeeze the juice into a dish)

5 ripe pears peeled cored and sliced into quarters

4 tbsp of quince jam or honey

Crème fraiche to serve

 

 

1. Preheat the oven to 170°C

2. Brush a 20cm cake tin with melted butter to lightly grease, then line the base with non-stick baking paper.

3. Use an electric beater to beat together the butter and sugar until pale and creamy. Then add the eggs one at a time, beating well after each addition until just combined.

4. Sift together the flour and baking powder over the butter mixture and gently fold until just combined. Add the pear juice and fold to mix. Spoon the cake mixture into the cake tin.

5. Put the pears in a pan with a little butter and fry gently to caramelise. Then arrange the slices on top of the cake.

6. Place in the oven and cook for 1 1/4 hours or until a skewer inserted into the centre comes out clean.

7. Remove from the tin, heat the quince or honey and brush the top and sides of the cake well and then place in the oven for a further 10 minutes.

8. Cool and serve with crème fraiche if desired.

 

 

Nikki Legon is the chef and owner of the Hotel Restaurant Karina in Les Metairies, just outside Jarnac in the Charente. She and her husband Austin have transformed an old cognac distillery into a luxury 10-bedroom hotel and restaurant.

For more information: www.hotelkarina.net