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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.
35 K536560
Last 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.
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.
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
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 10 g RDI=16 % | 103 g RDI=39 % | 28 g RDI=38 % | 146 kcal RDI=7 % | 615 kJ RDI=7 % |
| Whole recipe | 135 g RDI=209 % | 1,379 g RDI=521 % | 372 g RDI=510 % | 1,954 kcal RDI=98 % | 8,184 kJ RDI=98 % |
How much will it cost?
For 1 piece
3.95 €
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: Leopard cakeLittle cakes with a chocolate and hazelnut centre See them all 2 (2)
Blackcurrant liqueur
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for EdithPears in red wine with blackcurrant See them all 2 (2)
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Apple TiramisuCrêpes SuzettePecan fruit rolls Strawberry mousse with mascarponeAmiens macaroons See them all 88 (88)
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