Oct 5, 2013

Pear-almond cake w/whole rye

Five pears were sitting on the table. Have been sitting there for the last five days. My first thoughts this morning went to them. Lucky pears!

Recipe adapted from Torte e Sfoglie della Tradizione
time: 30 min preparation + 1 hr baking + 15 min cooling

  • 500 g (1 lbs) hard pears, pealed cored and cut in four
  • 250 g (2 1/3 cup) whole rye flour
  • 1 teaspoon (4 g) baking powder
  • 100 g (7 Tablespoon) butter room temperature
  • 100 g (2/3 cup)  powder sugar + 1 cup sugar for cooking pears
  • 4 eggs
  • 60 g (1/2 cup) almonds
  • 1 teaspoon vanilla
3 Tablespoons apricot jam, melted on low heat
10 almonds chopped
butter for the form

  1. Preheat oven to 180C/350F (fan forced). Butter and line with parchment paper a baking form. 
  2. Bring to boil about 4 cups of water with 1 cup of sugar. Throw pear piece and cook on high for about 5 min. Take the fruit out. 
  3. Grind almonds with half of the powder sugar till fine. 
  4. In a bowl, beat butter with almond mix and the rest of sugar till fluffy. Add eggs, one at the time and vanilla. Add flour sifted with baking powder. 
  5. Spread the batter in the form. Arrange pear pieces on top (push them in a bit) . Put it in the hot oven for about 1 hr. Take it out. Brush the cake with jam and spread nut pieces on top. Let it cool and enjoy!

  • I used a glass 26x17x6 cm (10x7x2 inch) baking dish
  • like often, I cut baking powder amount in half
  • the cake is not too sweet, but the pears and the sweetness of rye flour add to the taste
  • the cake part is also not very moist, but the pears are
  • goes well with a cup of tea.

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