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Topic: Perfect Pear cake  (Read 1121 times)
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P_E_S_T
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« on: November 01, 2013 08:22:47 AM »

I have recently been helping a friend out working out some new recipes for her café. This is my version of a pear cake, and believe me - you will fall in love with it.
It has the deep flavours of late blooming roses and autumnal pears mixed in amongst the girly heaven of chocolate.
Enjoy ...

Ingredients.
Pears (poaching ingredients)
2 large pears (This does not work with tinned pears, leave this recipe for autumn when fresh pears are at there best)
Water to cover
100g sugar
2 vanilla pods halved
Rose extract


Cake Batter
200g butter (softened)
100g caster sugar
100g soft brown sugar
4 eggs
200g sieved self raising flour
Chocolate extract

Cake drizzle
Icing sugar
Water
Chocolate extract (this is a liquid that you should be able to find in good cookery shops)

Turn on Oven to a good medium heat. 160 - 180

Poaching pears
Peel your pears but leave the caps and tails on.
Place in a pan with water to cover, add sugar, vanilla pods and 1/2 teaspoon of Rose extract.
Bring to the boil then let simmer for up to 20 minutes. You want your pears soft but not falling apart - texture should be that of a soft boiled potato.

Cake batter
Whilst the pears are simmering, take your butter and sugars and mix well, I always prefer a good electric beater for this bit.
Add the eggs one at a time, fully blending each one into the batter. If it curdles add a teaspoon of flour and continue.
When all eggs are in, add 2 teaspoons of chocolate extract 
Remove the beaters from your existence !!!! This is a must - please never use an electric blender when mixing in flour for a cake, you will take the rise out of it.
Take your flour and sieve it all into the bowl. Using a metal spoon or a cake spatula, fold the flour in gently until it is all blended.
Pour the cake batter into a good sized loaf tin (I love using the silicone ones but if you use a metal one you will need to line it)

Take your pears out of the pan, and lay onto a chopping board to cool a little.
Slice each one in half and then using a spoon, core out the hard centre. Chop off the head and tail.
Push the pears into the cake batter like so. (I use the 4th half by chopping it in half and pushing the bottom into one end and the top into the other)


Now into the oven with you Wink

THis cake will take a good 40 minutes to cook as the moistness from the pears allows it to cook slightly slower than an ordinary sponge. To avoid it burning, about two 3rds of the way through when the top has risen and you have a good crust, take a piece of baking paper - run it under the tap, then place it over the crust - then back in the oven.

Use a prick test to tell when your cake is ready.

Leave in the tin to cool

As it is cooling, make a runny icing sugar / water syrup adding half teaspoon of chocolate extract. Pour this over the cake as it cools for a nice crust to your cake.

After 20 minutes you should be able to remove it without breaking the cake. Serve warm or cold and fall in love x
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MissingWillow
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« Reply #1 on: November 01, 2013 11:21:31 AM »

That looks delicious!
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« Reply #2 on: November 01, 2013 02:05:43 PM »

ohmygosh yum.  I wonder if I can find such ingredients in the boonies?  I've got a big basket of pears that need to be eaten or baked with.
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« Reply #3 on: November 01, 2013 02:13:09 PM »

What's the boonies ?
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stillatthetop
« Reply #4 on: November 01, 2013 03:28:52 PM »

Boonies, also called Boon Docks. It is out in "the sticks", the woods, out in rural areas, where it takes forever to get to where you need to be. Like the "Outback", just here in America it is not called that. We are rednecks, and hillbillies, and we live off the land and with nature a lot. And hunt, and fish, and provide off the land. For good food and veggies! And we use canning jars...for this time of year...to have and to hold. And enjoy food later. And share! I hope everyone has a wonderful Winter Fest Holiday! Food is a great part!

Your pear cake sounds really yummy. I just got in fresh apples. McIntosh...Guess who is changing up your recipe?Huh Grin
Oh, and not chocolate, either....Peanut Butter!!!!  Grin
Trust me, it will work!
Great starting ground receipe, though! Thanks!!! I am pretty good with these types of breads.
Oh, and I have teflon pans that I bake these in. Meatloaf size. I only paper (parchment) the bottom, though. And raise the rack to the higher "Center". I have a pretty good oven.

Thanks for sharing! ~T

Edit:  Roll Eyes Left out part of the Boondock story... Undecided When you take a truck off road into the wilderness, you are Boon Docking. That is the origin of the name. Just to clarify. I am glad you are curious. PM me, and we can talk about your neck of the woods, too!
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« Reply #5 on: November 01, 2013 03:29:43 PM »

WOW, deliciousness!  I'll be right over.
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« Reply #6 on: November 01, 2013 04:10:11 PM »

Boonies, also called Boon Docks. It is out in "the sticks", the woods, out in rural areas, where it takes forever to get to where you need to be.

Yep, That.  That's the boonies for us. 

Sweets, pack me in your bag!!  I won't fit in carry on, but you could put me in as cargo Wink

I'll be heading into the "city" tomorrow, and the "big city" next weekend. I'm going to search for rose extract and chocolate extract.  And if that fails, I'll find it online and save this recipe for next year Smiley
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