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.
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Last modified on: January 30th 2022
Keywords for this recipe: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
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 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 620 Kcal or 2,596 Kj | 20 gr | 281 gr | 54 gr |
| 23 % | 6 % | 20 % | 6 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 47 Kcal or 197 Kj | 2 gr | 21 gr | 4 gr |
| 2 % | <1 % | 1 % | <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: Little cakes with a chocolate and hazelnut centre, Leopard cake, ... 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: Half-cooked chocolate cake with raspberry coulis, Rolled chestnut and apple brioche, Eton mess, Liège waffles, Stewed apple (compote), ... All |
 | Pears: You can check-out other recipes which use it, like for example: Pears and caramelised walnut samosas , Sautéed pears with custard and orange syrup , Pear and chocolate tart with a hint of mint, Pear and lime meringue pie, Creamy plum and pear clafoutis, ... All |
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