It's always nice to bake with the fruits in season. I happen to buy these huge Asian pear from the wet market last weekend. We devoured 2 and left one which I'm kind of tired eating it on its own. So I decided to give this recipe I got from Nigella's website a try. I believe any firm, sweet pear will do. I also added 60g of finely chopped Lindt chocolate (70% cocoa) into the cake batter to add more texture and "taste depth" (if that's a term, haha) to the cake.I baked this cake the night before, and ate it the next day, because I read that the taste of the pear actually mellows out and makes the cake taste even better. Overall, I like it, will bake it again for my family when I get the chance. :)
The picture you see below is actually half of the recipe, which I made in a 21cm by 21cm square cake mold.
I think what will make it taste even better will be to slightly warm up the cake in the oven and top it off with a scoop of vanilla ice cream, yummy!
Hi HBS,
ReplyDeleteI've always wanted to try baking with pears, but always not close enough. I even hesitated at Pear Flan. However, like you said, since pears are in season now, can buy more and start baking with it. I'll see how long I procastinate...Thanks for sharing!
Hi aloyallyanders,
ReplyDeleteYes, do try it and let me know how you like it. You'll be amaze how well pears goes with this cake recipe.;) Don't wait too long....
Bee