Dijonnaise pear cake

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
25 min.	1 hour 20 min.	1 hour 45 min.

Step by step recipe

• 1:

  The blackcurrant poached pears

  Peel 4 Pears, cut lengthways into 4 (or 8) and remove the core.
• 2: Put into a saucepan, scatter 10 g vanilla sugar over and mix well.
• 3: Cover and leave to cook gently on low heat for 10 minutes.
• 4: Add 250 ml blackcurrant liqueur to the pear juice now accumulated in the pan.
• 5: 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.
• 6:

  Assembling the cake

  Preheat the oven to 390°F (200°C).
  Butter a loaf tin, then pour in half the moelleux batter.
• 7: Carefully arrange the drained pears in a tightly-packed and even layer.
• 8: Pour the remaining moelleux batter on top.
• 9: Stand the tin(s) on a baking sheet, cut a split along the top of each cake if possible...
• 10: ...and bake for 30 to 40 minutes.
• 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.

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