Italian Pear Cake
- Rachel Decorte
- Aug 10, 2016
- 2 min read
Inspired by the beautiful Mimi Thorisson (Provincial French food blogger and author… definitely one to drool over if you haven’t already), this week’s post called for some simple Italian housewife baking… We’ve been slowly getting some work down on the rooms upstairs for our BnB, which meant we had my husband’s Uncle come to do some of the handyman work. Just like clockwork every morning he’d request a coffee with no sugar, which I’d bring upstairs to him on a little silver platter served in a ‘Thun’ cup and saucer, sided with a glass of water and piece of Italian Pear cake. Now getting any positive feedback for my cooking skills leaves me a little dumbfounded as I guess the competition here for cake making is a tad extreme. Therefore, I’d thought I’d share with you this simple recipe for the best tea cake for when you may need to morph into a domestic goddess ;)
Ingredients
5-6 small organic pears or 3 large store bought
½ lemon zest
8 Tbsp. melted butter
1/3 cup of milk
1 ¾ cups all purpose flour
Pinch of salt
2 tsp. baking powder
3 large eggs at room temperature
1 cup granulated sugar + to sprinkle on top
2 tsp. of vanilla extract
¼ cup of Limoncello
Icing sugar for decoration
Method
Preheat oven at 180 degrees
Peel, core and chop pears into small chunks
Beat eggs and sugar until light and creamy
Add zest, Limoncello, vanilla essence, milk and stir until combine
In a separate bowl, add all dry ingredients. Gradually sift into the wet mixture continually stirring
Fold in the melted butter
Pour batter into a greased and floured cake tin
Scatter pieces of pear evenly into the batter
Bake for approximately 30 mins or until golden brown and springs back when touched.
(Optional) decorate with slices of dried pear and wild berries. Dust with icing sugar and serve with a cup of Bergamot tea!
In order to get lil 'Romeo' the stay there I had to bribe him with cake batter, featured on his nose...
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