Dijonnaise pear cake
This moist cake with a pear-dijonnaise centre is made with a "moelleux" batter. The pears are cooked first in blackcurrant-flavoured crème de cassis.
13K
Last modified on: January 30th 2022
Keywords for this recipe:You will need:
- 1
4 Pears - 2
10 g Vanilla sugar - 3
250 g Blackcurrant liqueur - 4
350 g "Moelleux" cake batter - Total weight: 1,330 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 24 min. | 1 hour 20 min. | 1 hour 44 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
The blackcurrant poached pears
Peel 4 Pears, cut lengthways into 4 (or 8) and remove the core.Stage 2 - 2 min.
Put into a saucepan, scatter 10 g Vanilla sugar over and mix well.
Stage 3 - 10 min.
Cover and leave to cook gently on low heat for 10 minutes.
Stage 4 - 1 min.
Add 250 g Blackcurrant liqueur to the pear juice now accumulated in the pan.
Stage 5 - 30 min.
Leave uncovered to poach for about 30 minutes until the liquid in the pan has reduced by around half and the pears are reaching "confit" stage.
Leave to cool, then drain, but keep the juice.
Leave to cool, then drain, but keep the juice.
Stage 6 - 3 min.
Assembling the cake
Preheat the oven to 390°F (200°C).Butter a loaf tin, then pour in half the moelleux batter.
Stage 7 - 4 min.
Carefully arrange the drained pears in a tightly-packed and even layer.
Stage 8 - 2 min.
Pour the remaining moelleux batter on top.
Stage 9 - 2 min.
Stand the tin(s) on a baking sheet, cut a split along the top of each cake if possible...
Stage 10 - 40 min.
...and bake for 30 to 40 minutes.
Stage 11
Turn out while still hot and leave to cool on a wire rack.
Remarks
The quantity of crème de cassis is only a guide. You will need enough to just about cover the pears.
And to drink?
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 620 Kcal or 2,596 Kj | 20 gr | 281 gr | 54 gr |
| 31 % | 8 % | 27 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 47 Kcal or 197 Kj | 2 gr | 21 gr | 4 gr |
| 2 % | 1 % | 2 % | 1 % |
How much will it cost?
- For : 3.93 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | "Moelleux" cake batter: You can get more informations, or check-out other recipes which use it, for example: Leopard cake, Little cakes with a chocolate and hazelnut centre, ... All |
 | Blackcurrant liqueur: You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Blackcurrant sorbet for Edith, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Caramelized brioche with pear and kiwi, Chocolate tart, Madeleines, Diamond biscuits, ... All |
 | Pears: You can check-out other recipes which use it, like for example: Sautéed pears with custard and orange syrup , Pear, grapefruit and pistachio tart, Pears in red wine with blackcurrant , French Family Cake, Belle-helene in a glass, ... All |
Other recipes you may also like
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.196K3.7 20 min. February 21th 2011
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).130K 24.1 3 min. February 21th 2011
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.1.4M3 35 min. October 7th 2013
Escalope of veal in a cream sauce
Escalopes of veal, mushrooms and a cream sauce.246K4.6 1 hour 3 min. May 10th 2023
Lentil and cold-meat salad
This salad combines lentils, chunks of cooked meat, sliced hard-boiled eggs, shallot and herbs, with a good vinaigrette dressing.64K3.8 43 min. December 7th 2014
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.