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.
24 K
Grade this recipe:
Keywords:
Last modified on: January 30th 2022
You will need:

Times for this recipe
Preparation: 25 min.
Cooking: 1 hour 20 min.
All in all: 1 hour 45 min.
When should you start or finish this recipe?
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.
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 g 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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 RDI=50 %1,380 RDI=130 %370 RDI=60 %1,950 RDI=100 %8,180 RDI: 100 %
Per 100 g10 RDI=4 %100 RDI=10 %30 RDI=4 %150 RDI=7 %620 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg, Gluten
How much will it cost?
  • For : 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
"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, ... See them all 2

Blackcurrant liqueur
Blackcurrant 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 , ... See them all 2

Vanilla sugar
Vanilla sugar

You can get more informations, or check-out other recipes which use it, for example: Prune Far, Kouign-amann, Chocolate muffins, Bounty-style tart for Alison, Old style brioche, ... See them all 83

Other recipes you may also like
Turmeric risotto
Turmeric risotto
A colourful and tasty risotto made with turmeric, and pumpkin and sunflower seeds.
May 19th 201980 K3.5 60 min.
Red cabage salad with toasted almonds
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
May 26th 201947 K5 30 min.
Yeast-based flaky dough (for croissants)
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
June 9th 2019160 K 4 3 hours 60 min.
Baker's chicken and potato tart
Baker's chicken and potato tart
A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs.
June 16th 201957 K 1 hour 25 min.
Souda salad
Souda salad
The port of Souda in Crete is the inspiration for this colourful salad, combining cucumber and tomatoes with feta cheese. This salad is best served cold from the fridge, perfect for a hot summer's day.
July 7th 201946 K 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

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