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.
34 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: Little cakes with a chocolate and hazelnut centre, Leopard cake, ... See them all 2
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
You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Chocolate rolls (petits pains), Eton mess, Caramelized apple "moelleux" cake, Santiago Cake, ... See them all 87
Pears
Like these other recipes: Pear, grapefruit and pistachio tart, Fruit salad, Belle-helene in a glass, 4 pears salad with vanilla, Pear tart with almond cream, ... See them all 20
Other recipes you may also like
Pumpkin (or potimarron) soup
A smooth and fragrant soup, it's much better with potimarron (Japanese chestnut pumpkin) than ordinary pumpkin. October 13th 2010354 K4.1 1 hour 10 min.
Warm lentil salad
Lentils boiled until just tender, then mixed with fried smoked bacon, onion, chives and dressed with a good vinaigrette. September 5th 2010197 K4.6 55 min.
Oatmeal and chocolate shortbread
For this recipe, shortbread with oats and chocolate. October 13th 202421 K 1 hour 45 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018351 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011282 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
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.