Tuesday, November 11, 2008

Pear Cake

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!


Passionate About Baking said...

I'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!

Honey Bee Sweets said...

Hi aloyallyanders,

Yes, 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....