Dijonnaise pear cake


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.
12K
Grade this recipe:

Last modified on: January 30th 2022

Keywords for this recipe:
You will need:

How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Dijonnaise pear cake

The blackcurrant poached pears

Peel 4 Pears, cut lengthways into 4 (or 8) and remove the core.

Stage 2 - 2 min.
Dijonnaise pear cake
Put into a saucepan, scatter 10 g Vanilla sugar over and mix well.

Stage 3 - 10 min.
Dijonnaise pear cake
Cover and leave to cook gently on low heat for 10 minutes.

Stage 4 - 1 min.
Dijonnaise pear cake
Add 250 ml Blackcurrant liqueur to the pear juice now accumulated in the pan.

Stage 5 - 30 min.
Dijonnaise pear cake
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.

Stage 6 - 3 min.
Dijonnaise pear cake

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.
Dijonnaise pear cake
Carefully arrange the drained pears in a tightly-packed and even layer.

Stage 8 - 2 min.
Dijonnaise pear cake
Pour the remaining moelleux batter on top.

Stage 9 - 2 min.
Dijonnaise pear cake
Stand the tin(s) on a baking sheet, cut a split along the top of each cake if possible...

Stage 10 - 40 min.
Dijonnaise pear cake
...and bake for 30 to 40 minutes.

Stage 11
Dijonnaise pear cake
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 valueProteins CarbohydratesFats
620 Kcal or 2,596 Kj20 gr281 gr54 gr
31 %8 %27 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
47 Kcal or 197 Kj2 gr21 gr4 gr
2 %1 %2 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For : 3.93 €

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"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 liqueurBlackcurrant liqueur: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Pears in red wine with blackcurrant , ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Old style brioche, Chocolate muffins, Arizona cupcakes, Chocolate cake, Mojito peaches, ... All
PearsPears: You can check-out other recipes which use it, like for example: Pear and chocolate tart with a hint of mint, Apple and pear tart, 4 pears salad with vanilla, Pear, grapefruit and pistachio tart, Poached pears, ... All
Other recipes you may also like
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
383K5 38 min. December 18th 2018
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Kugelhof for Nanou
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
271K4.4 3 hours 15 min. August 2nd 2019
How to beat egg whites
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.
544K5 5 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page