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.
30 K
1 hour 45 min.
Easy
3.95 €
1 piece
4 IngredientsLast modified on: January 30th 2022
For 1 piece, you will need:
- 1
4 Pears - 2
10 g vanilla sugar - 3
250 ml blackcurrant liqueur - 4
350 g "moelleux" cake batter - Total weight: 1,330 grams
Times for this recipe
Preparation: 25 min.
Cooking: 1 hour 20 min.
All in all: 1 hour 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 ml 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
How much will it cost?
- For 1 piece : 3.95 €
Change currency:
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, ... See them all 2
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, ... See them all 2
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Framboisier, Nantes Tourton, Apricot blancmange, Pear and strawberry verrine with tiramisu cream, "Moelleux" cake batter, ... See them all 83
Pears
Like these other recipes: French Family Cake, Pears in red wine with blackcurrant , Pear sorbet, Belle-helene in a glass, Fruit salad, ... See them all 20
Other recipes you may also like
Filet mignon with mustard and tarragon sauce
Medallions of filet mignon (pork tenderloin) are first pan-fried, then kept to one side. The same pan is used to prepare a cream sauce with tarragon and strong mustard. The medallions are returned to the pan to finish cooking in the sauce while it thickens on low heat, keeping the meat beautifully tender. December 30th 201994 K3.8 1 hour
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012348 K 24 40 min.
Flaky chocolate brioche
This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see below, it can also be twisted. November 6th 202099 K4.5 16 hours 15 min.
Pasta with mustard-cream sauce
Simple and quick to make, this is a delicious pasta recipe using lardons with a mustard-flavoured cream sauce. June 14th 202061 K 20 min.
Apple macaronade
This gratin-style apple pudding has an almond "macaronade" crust for a delicious combination of flavours. December 27th 202044 K 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a 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.