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.
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Last modified on: January 30th 2022

Keywords for this recipe:CakeMoistMoelleuxPearsBlackcurrantDijon
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.
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Step by step recipe


Stage 1 - 10 min.
Dijonnaise pear cake : Photo of step #1

The blackcurrant poached pears

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

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

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

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

Stage 5 - 30 min.
Dijonnaise pear cake : Photo of step #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.

Stage 6 - 3 min.
Dijonnaise pear cake : Photo of step #6

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 : Photo of step #7
Carefully arrange the drained pears in a tightly-packed and even layer.

Stage 8 - 2 min.
Dijonnaise pear cake : Photo of step #8
Pour the remaining moelleux batter on top.

Stage 9 - 2 min.
Dijonnaise pear cake : Photo of step #9
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 : Photo of step #10
...and bake for 30 to 40 minutes.

Stage 11
Dijonnaise pear cake : Photo of step #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?

And to drink?
Keeping
1 or 2 days in the fridge, covered with plastic film.
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).
How much will it cost?
  • For : 3.93 €

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Note : These prices are only approximate.
Source
Home made.
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, ... 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: Plain cake, Pistachio tiramisu, Kouign-amann, Liège waffles, Jam doughnuts, ... All
PearsPears: You can check-out other recipes which use it, like for example: Pear charlotte, Pear and chocolate Paris puddings, Fruit salad, Fresh fruit in sabayon, French Family Cake, ... All
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